Did you know you can add potatoes to your Modern Milkman delivery? To get you inspired, we’ve created this hearty breakfast hash made with crispy bacon, potatoes, organic eggs and plenty of melted Red Leicester cheese. Perfect for a lazy weekend brunch, especially when paired with a freshly brewed Modern Milkman coffee. 
Ingredients
- 2 washed white potatoes, cut into 2cm cubes (about 450g)
- 4-5 rashers back bacon
- A handful of cherry tomatoes
- 4 organic eggs
- 50g Red Leicester cheese, grated
Method
1. Cook the potatoes
Place the potatoes in a pan of cold, salted water. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until just tender. Drain well and leave to steam dry.
2. Cook the bacon
Meanwhile, heat a large ovenproof frying pan over a medium heat. Fry the bacon for 3–4 minutes on each side until almost crispy. Transfer to a plate, leaving the bacon fat in the pan. Once cool enough to handle, cut into bite-sized strips.
3. Crisp the potatoes
Preheat the oven to 200°C (180°C fan/Gas Mark 6). Return the pan with the bacon fat to a medium heat and add the potatoes. Cook undisturbed for 3–5 minutes until they begin to crisp, then stir in the cherry tomatoes and season with salt and pepper. Cook for another 3–5 minutes, stirring occasionally, until the potatoes are golden. Stir the bacon back into the pan.
4. Add the eggs and cheese
Use the back of a spoon to make four small wells in the hash. Crack an egg into each one, then sprinkle the grated Red Leicester over the top.
5. Bake and serve
Transfer the pan to the oven and bake for 6–8 minutes, or until the egg whites are set and the yolks are cooked to your liking. Serve straight from the pan while the cheese is melted and bubbling.
