Potato & Bacon Hash Recipe

Potatoes 

• 500 g (1.1lbs) potatoes (peeled and chopped into 1.5cm cubes) 
• 2 tablespoons oil (I use avocado oil) 
•  8 rashers streaky bacon 
•  1 small onion (chopped into small chunks) 
•  ¼ teaspoon salt 
•  ¼ teaspoon black pepper 
•  ¼ teaspoon garlic powder

Cheesy beans

•  2 400g (14oz) tins baked beans in tomato sauce 
•  1 teaspoon smoked paprika 
•  ⅛ teaspoon white pepper 
•  100 g (1 packed cup) grated mixed cheese (I use red Leicester, Cheddar and mozzarella as a mix, bought ready-grated)

To Serve

• A good pinch of black pepper 
•  2 spring onions (scallions) , finely chopped

1. Place the chopped potatoes in a pan and cover with cold water. Place over a high heat. Bring to the boil, then turn down the heat and simmer for 5 minutes.
   500 g (1.1lbs) potatoes
2. Meanwhile, heat ½ tablespoon of the oil in a frying pan (skillet) over a medium-high heat, Add the bacon to the pan and fry for five minutes, turning once, until crisp. Remove from the pan and place on a chopping board.
   8 rashers streaky bacon
3. When the potatoes are finished, turn off the heat and drain the potatoes.
4. Add the remaining 1 ½ tablespoons of oil to the frying pan (skillet) you used to cook the bacon. Heat over a medium heat.
   2 tablespoons oil
5. Add the drained potatoes to the pan in a single layer. Cook for 4-5 minutes. Try not to move them around too much, so they brown nicely, but keep an eye on them to ensure they don’t burn. 
6. While the potatoes are cooking, add the baked beans, smoked paprika and white pepper to a saucepan, and heat on a medium heat, stirring occasionally, until hot. Then turn down the heat to very low, to keep the beans warm.
   2 400g (14oz) tins baked beans in tomato sauce, 1 teaspoon smoked paprika, 1/8 teaspoon white pepper
7. Use a spatula to turn the potatoes over in the pan. Add the onion, salt, pepper and garlic powder. Cook the potatoes, turning occasionally, for a further 5 minutes, until the onions soften.
   1 small onion, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
8. Chop the bacon into small pieces and add to the pan with the potatoes. Stir together and cook for a further 1-2 minutes to heat the bacon through. Then turn off the heat.
9. Add half of the cheese mix to the beans. Stir together, then turn off the heat.
   100 g (1 packed cup) grated mixed cheese 
10. Divide the potato mixtures between four plates and spoon the beans onto the side then sprinkle the remaining cheese on top of the beans.
11. Finish the dish with a sprinkling of black pepper and spring onions, then serve.
    A good pinch of black pepper, 2 spring onions (scallions)