Name: Spicy jerk potato & pineapple hash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 700g Maris Piper potatoes cut into medium chunks; 1 tbsp vegetable oil; 4 rashers streaky bacon cut into bite-sized pieces; 40g unsalted butter; ½ tbsp jerk seasoning; 200g prepared pineapple chunks; 4 large eggs; ½ small pack coriander torn; ½ red chilli thinly sliced

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Spicy jerk potato & pineapple hash

Spicy jerk potato & pineapple hash

Esther Clark

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.2 out of 5.21 ratingsRate

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This easy hash is full of punchy flavours, and makes a satisfying midweek family supper with streaky bacon, pineapple and spicy seasoned potatoes

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Ingredients

Nutrition

Units:

MetricUS

700g Maris Piper potatoes

cut into medium chunks
1 tbsp vegetable oil
4 rashers streaky bacon

cut into bite-sized pieces
40g unsalted butter
½ tbsp jerk seasoning
200g prepared pineapple

chunks
4 large eggs
½ small pack coriander

torn
½ red chilli

thinly sliced

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Nutrition: per serving

kcal451
fat26g
saturates9g
carbs36g
sugars7g
fibre3g
protein17g
salt1.2g

Method

step 1

Bring a large pan of lightly salted water to the boil. Add the potatoes and boil for 7 mins, then drain and leave to steam-dry for 5 mins. Meanwhile, heat the oil in a large frying pan over a medium heat and fry the bacon for 5 mins until crispy.
step 2

Add the butter to the pan along with the potatoes and seasoning, and fry over a medium heat, turning occasionally, for 12 mins. Nestle the pineapple chunks in the pan and cook for a further 3 mins.
step 3

Crack the eggs over the potatoes, cover the pan with a lid or large plate and cook for 5-6 mins over a medium-low heat until the whites are just set and the yolks are still runny. Finish with the coriander and a sprinkle of chilli.

Recipe from Good Food magazine, January 2017

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A star rating of 4.2 out of 5.21 ratings

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