Peameal Hash Brown Breakfast Bowl

Method

1. Scrub the potatoes and cut them, skin on, into 1.5 cm cubes. Put them in a 20 cm pot, cover with cold water, add half the salt and bring to the boil over high heat. Cook for 7 min from the boil, until a skewer just slides in, then drain and leave in the colander for 2 minutes to steam dry.

   Add in this stepPotatoes 400 gSalt ¼ tsp

   high heat

2. Heat about two thirds of the oil in a 26 cm frying pan over medium-high heat. Spread the potatoes in a single layer and season with the rest of the salt and some pepper. Leave them untouched for the first 4 minutes, then turn them as each side browns, 10 min in total, until crisp and golden all over.

   Add in this stepVegetable oil 1½ tbspSalt ¼ tspBlack pepper to taste

   medium-high heat

3. Dice the peameal into 1.5 cm cubes and cut the bell pepper and red onion to a similar size. Push the potatoes to the edge of the pan, add half the remaining oil to the centre with the peameal and vegetables and cook over medium heat for 4 min, until the peameal is browned and cooked through, then toss everything together.

   Add in this stepPeameal bacon 160 gBell pepper 1Red onion ½Vegetable oil ½ tbsp

   medium heat

4. In a small bowl, mix the maple syrup and Dijon mustard to make the drizzle.

   Add in this stepMaple syrup 2 tbspDijon mustard 2 tsp

5. Heat the last of the oil in a second 24 cm frying pan over medium heat, crack in the eggs, cover and cook for 3 min, until the whites are fully set and the yolks still glossy.

   Add in this stepEggs 2Vegetable oil ½ tbsp

   medium heat

6. Divide the hash between bowls and scatter over the cheddar while it's hot so it melts. Top each with an egg, drizzle with the maple mustard and finish with sliced scallions.

   Add in this stepCheddar, grated 40 gScallions (spring onions) 1