“A brunch takes us right back to happy memories of American breakfasts”

American-style loaded egg hash

Potato, bacon and sunny-side-up eggs combine for a mighty brunch.

Serves 3 | Ready in 55 mins

Faff factor | GF |

• 6 slices Asda Extra Special Oak Smoked Streaky Bacon

• 3tbsp olive oil

• 1 large red onion, peeled and sliced

• 200g pack Asda Extra Special Baby Pepper, sliced

• 750g Asda Smooth and Rich Red Potatoes, peeled and cubed

• 3 eggs

• 2 ripe avocados

• 3tbsp Asda 50% Less Fat Soured Cream

• 10 slices jalapeños (optional)

• 2tbsp fresh parsley, chopped

• Pinch smoked paprika

1 Heat a large, deep, non-stick frying pan and cook the bacon for 5 mins until crispy. Remove from the pan and keep warm. Add the onions and peppers to the pan and stir into the leftover bacon fat, along with 1tbsp of the oil. Fry for 5 mins until softened and slightly golden. Remove from the pan and keep warm with the bacon. Add rest of oil to pan with potatoes. Cook over a low-to-medium heat for 25–30 mins, stirring from time to time, until golden and cooked through.

Quick supper

Fry leftover potatoes and peppers with chorizo for a super-quick meal.

2 Transfer the cooked potatoes to a large plate or bowl, using a slotted spoon and reserving some of the oil in the pan. Fry the eggs in the pan. Once the eggs are cooked, return the potatoes, peppers, onions and bacon to the pan and heat through, nestling the ingredients around the eggs so as not to break the yolks and keeping the slices of bacon to the side.

3 Slice the avocado and arrange on top of the potatoes. Add dollops of soured cream, sprinkle over the jalapeños (if using), scatter over the parsley and finish with a sprinkling of paprika and black pepper.