Potato & Bacon Hash

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Put the chopped potatoes in a pan, cover with cold water, bring to the boil over high heat, then reduce the heat and simmer for 5 minutes.
2. Meanwhile, heat ½ tablespoon of oil in a frying pan over medium-high heat. Fry the bacon for five minutes, turning once, until crisp. Remove and place on a chopping board.
3. When the potatoes are done, turn off the heat and drain them.
4. Add the remaining 1½ tablespoons of oil to the bacon pan and heat over medium heat.
5. Add the drained potatoes in a single layer and cook for 4–5 minutes, moving them as little as possible so they brown, watching that they do not burn.
6. While the potatoes cook, heat the baked beans, smoked paprika and white pepper in a saucepan over medium heat, stirring occasionally until hot. Then lower the heat to very low to keep them warm.
7. Turn the potatoes over with a spatula. Add the onion, salt, black pepper and garlic powder, and cook, turning occasionally, for a further 5 minutes until the onion softens.
8. Chop the bacon into small pieces, add to the potatoes, stir and cook for 1–2 minutes to heat through, then turn off the heat.
9. Stir half of the grated cheese into the beans, then turn off the heat.
10. Divide the potato mixture between four plates, spoon the beans to the side, and sprinkle the remaining cheese over the beans.
11. Finish with a pinch of black pepper and the chopped spring onions, then serve.

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

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