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Spicy jerk potato & pineapple hash New-recipe-icon

Contains pork – recipe is for non-Muslims only

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

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 451
  • Carbohydrates 36
  • Saturated Fat 9
  • Sugar 7
  • Protein 17
  • Fat 26
  • Fibre 3
  • Salt 1.2

Nutrition per serving

  • Calories 451
  • Carbohydrates 36
  • Saturated Fat 9
  • Sugar 7
  • Protein 17
  • Fat 26
  • Fibre 3
  • Salt 1.2

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

Method

  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.

  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.

  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.

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