Restorative Bacon and Potato Breakfast Hash with Runny Eggs
Comforting potato and bacon hash with runny fried eggs, chilli tomatoes and wilted spinach — a hangover-saving brekkie that revives fast.
This is the sort of brekkie your hungover self will thank you for: crunchy potatoes, smoky bacon, runny eggs and a hit of chilli and lemon to snap you back to life. It’s quick, forgiving and uses one pan for most of the cooking — ideal for mornings when effort is optional and results matter.
Make it after a long night or anytime you need a hearty pick-me-up. The lemon and parsley lift the rich flavours, while the runny yolk makes everything gloriously saucy.
Ingredients
- 400 g potatoes — peeled and cut into 1cm dice
- 150 g smoked streaky bacon — sliced into 2cm pieces
- 4 free-range eggs
- 1 brown onion — finely chopped
- 2 garlic cloves — minced
- 1 red chilli — deseeded and finely sliced
- 100 g baby spinach
- 200 g cherry tomatoes — halved
- 30 ml olive oil — divided
- 15 g unsalted butter — divided
- 5 ml smoked paprika
- sea salt — to taste
- black pepper — freshly ground, to taste
- 15 g fresh flat-leaf parsley — finely chopped
- 1 lemon — juice of half to finish
Instructions
Put the diced potatoes into a pan of cold water, add a pinch of sea salt, bring to the boil on the hob and simmer until just tender when pierced with a knife — about 8 minutes.
Drain thoroughly and spread the potatoes on a clean plate or tray to steam-dry for 2–3 minutes, then pat dry with kitchen paper to remove surface moisture.
Heat a large frying pan on the hob, add 1 tablespoon olive oil and the smoked streaky bacon. Fry gently until the fat is well rendered and the bacon is golden — 6–8 minutes. Transfer most of the bacon to a plate, leaving the fat in the pan.
Stir in the unsalted butter and the remaining tablespoon of olive oil, then add the drained potatoes in a single layer. Sprinkle over the smoked paprika, season with sea salt and black pepper, and fry, turning occasionally, until deeply golden and crisp — about 12–15 minutes.
Push the potatoes to one side of the pan, add the brown onion, garlic cloves and red chilli to the empty side and cook until soft and fragrant, about 4–5 minutes, then fold everything together.
Add the cherry tomatoes and baby spinach, cook until the tomatoes begin to collapse and the spinach has just wilted — 3–4 minutes. Return the reserved bacon to the pan and mix through.
Taste and adjust seasoning with sea salt and black pepper, then sprinkle over the chopped fresh flat-leaf parsley and squeeze over the juice of half the lemon.
Wipe or use a second clean frying pan, heat a little unsalted butter or olive oil and fry the free-range eggs sunny-side up until the whites are set but the yolks still runny — 3–4 minutes depending on pan and hob.
Divide the hash between two plates, top with the fried eggs and finish with a final crack of black pepper and a little extra parsley if you like. Serve immediately.
Tips
- Dry the potatoes thoroughly after boiling — this is the single best trick for crispiness.
- Render the bacon slowly so you get both crisp edges and flavourful fat for frying the potatoes.
- If you like extra heat, add a pinch of chilli flakes with the paprika; for a smoky edge use smoked sea salt.
- Make the potatoes ahead and refrigerate; fry from cold for an even crisper finish.
- Leftovers keep in the fridge for 2 days; re-crisp in a pan rather than the microwave.
Substitutions
smoked streaky bacon → streaky pancetta, same quantity
Stays closebaby spinach → kale, same quantity but cook a little longer to soften
Noticeably differentpotatoes → sweet potatoes, same quantity but expect a sweeter flavour and slightly softer texture
Noticeably different
Nutrition
Per serving · estimated
- 810
- Calories
- 40 g
- Protein
- 50 g
- Carbs
- 50 g
- Fat
- 6 g
- Fibre
- 6 g
- Sugar
- 1200 mg
- Sodium
FAQ
Can I make this vegetarian?
Yes — swap the bacon for smoked tofu or extra mushrooms and use a little extra oil for frying; the smoky paprika helps replace the bacon flavour.
How do I keep the eggs runny but the whites cooked?
Fry eggs on a medium–low heat and, if the whites are slow to set, cover the pan for 30–45 seconds; that finishes the whites while leaving yolks runny.
Can I prepare any of this in advance?
You can parboil and cool the potatoes earlier in the day or the night before; keep refrigerated and dry before frying for best results.
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