Scrambled Breakfast Hash

Scrambled Breakfast Hash is a hearty one-pan dish packed with crispy potatoes, smoky bacon, sweet red pepper, and soft scrambled eggs. It delivers comfort, flavour, and colour, making it perfect for breakfast, brunch, or a quick evening meal.

Prep Time 10

Cook Time 20

Total Time 30

Servings

Ingredients

Main Ingredients:

400 g potatoes peeled and chopped into small cubes
6 rashers smoked bacon chopped
1 medium red pepper diced
4 large eggs free range
2 tbsp chives fresh finely chopped

Larder Essentials:

2 tbsp olive oil
Salt to taste
Black pepper to taste

Instructions

First, bring a pan of salted water to the boil. Add the chopped potatoes and cook for 5–6 minutes until slightly tender. Then drain well and allow them to steam dry.
400 g potatoes
Meanwhile, heat one tablespoon of olive oil in a large frying pan over medium heat. Add the chopped bacon and cook until it turns golden and crisp. Stir occasionally to ensure even cooking.
2 tbsp olive oil, 6 rashers smoked bacon
Next, remove the bacon from the pan and set it aside. Leave the bacon fat in the pan, as it adds flavour.
Add the remaining olive oil to the pan if needed. Tip in the drained potatoes and spread them out evenly. Let them cook without stirring for a few minutes to develop a crisp base. Then turn occasionally until they are golden and crispy on all sides.
2 tbsp olive oil
Once the potatoes are crisp, add the diced red pepper. Cook for 3–4 minutes until it softens slightly but still holds its shape.
1 medium red pepper
Return the cooked bacon to the pan and stir everything together. Season lightly with salt and black pepper.
In a bowl, crack the eggs and a pinch of salt and pepper and whisk them until smooth. Pour the eggs into the pan over the potato mixture.
4 large eggs, Salt, Black pepper
Gently stir the mixture on low heat. Keep the eggs moving so they scramble softly and coat the other ingredients. Avoid overcooking, as the eggs should remain soft and creamy.
Finally, sprinkle over the chopped chives and give the hash a light stir. Taste and adjust seasoning if needed.
2 tbsp chives, Salt, Black pepper

Equipment

Notes

Serving Suggestions:

Serve the Scrambled Breakfast Hash straight from the pan while hot. It pairs well with toasted bread, grilled tomatoes, or even a spoonful of ketchup or brown sauce. For a fresher touch, add a handful of rocket or a light side salad.

Tips for Best Results:

Cut the potatoes into even pieces so they cook at the same rate. Allow the potatoes to crisp properly before stirring too often. Cook the eggs on low heat to keep them soft and creamy. Add the chives at the end to keep their flavour fresh and bright.

Nutrition