Spicy jerk potato & pineapple hash
By Esther Clark
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
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Prep:15 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 451
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fat 26g
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saturates 9g
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carbs 36g
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sugars 7g
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fibre 3g
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protein 17g
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salt 1.2g
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
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.
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.
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.
