Bacon and Potato Hash

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Put the chopped potatoes in a pan, cover with cold water and bring to the boil over high heat. Reduce the heat and simmer for 5 minutes.
2. Meanwhile, heat ½ tablespoon of the oil in a frying pan over medium-high heat. Fry the bacon for 5 minutes, turning once, until crisp. Remove it to a board.
3. When the potatoes are done, drain them.
4. Add the remaining 1½ tablespoons of oil to the bacon pan over medium heat. Add the drained potatoes in a single layer and cook for 4–5 minutes, without moving them much, until browned but not burnt.
5. Meanwhile, put the baked beans, smoked paprika and white pepper in a saucepan. Heat over medium heat, stirring occasionally, until hot. Then lower to very low to keep warm.
6. Turn the potatoes. Add the onion, salt, black pepper and garlic powder, and cook, turning occasionally, for 5 more minutes until the onion softens.
7. Chop the bacon into small pieces, add to the potatoes, and cook 1–2 minutes to heat through. Turn off the heat.
8. Stir half of the cheese into the beans, then turn off the heat.
9. Divide the potato mixture between four plates. Spoon the beans alongside and sprinkle the remaining cheese over the beans.
10. Finish with black pepper and chopped spring onions, then serve.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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