Oven-baked potato hash with bacon and eggs

STEP 1

Preheat oven to 180°C. Place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10-15 mins or until the potato is just tender.

STEP 2

Line a large baking tray with baking paper. Combine the potato, butter, oil and garlic in a large bowl. Season. Spread the potato mixture evenly over the lined tray and bake for 45-60 mins or until golden. Use a wide palette knife or spatula to gently turn the potato mixture. Bake for a further 25-30 mins or until the potato is crisp and golden brown.

STEP 3

Meanwhile, line a baking tray with baking paper. Arrange the bacon in a single layer on the lined tray. Bake for 25-30 mins or until crisp.

STEP 4

While the bacon is cooking, cook the eggs in a saucepan of boiling water for 6½ mins for soft-boiled*. Drain under cold water. Peel and cut in half.

STEP 5

Combine the sour cream, lemon juice and chives in a small bowl. Season. Break bacon into pieces and sprinkle over the potato on the tray. Top with the egg and spoon over dollops of the sour cream mixture.

Serve with baby spinach leaves and finely chopped chives

*A runny yolk is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.