Coles

  1. Home
  2. Recipes and inspiration
  3. Oven-baked potato hash with bacon and eggs

Oven-baked potato hash with bacon and eggs

Skip to IngredientsSkip to Method
  • High in protein
  • High in dietary fibre
  • No added sugar
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free

This oven-baked potato hash is the perfect way to kick start your weekend. Loaded with bacon and eggs, this flavourful dish is sure to be a hit with friends and family.

  • Serves6
  • Cook time1 hour 45 minutes
  • Prep time20 minutes
Oven-baked potato hash with bacon and eggs

Ingredients

  • 1.5kg Royal Blue potatoes, unpeeled
  • 100g unsalted butter, melted
  • 2 tbs olive oil
  • 2 garlic cloves, finely chopped
  • 200g pkt Coles Streaky Bacon
  • 6 Coles Australian Free Range Eggs
  • 200g sour cream
  • 1 lemon, juiced
  • 2 tbs finely chopped chives

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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


Recipe tip

*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.

Nutrition Information

Per Serve

Energy: 2574kJ/616 Cals (30%)

Protein: 18g (36%)

Fat: 44g (63%)

Sat fat: 23g (96%)

Carb: 34g (11%)

Sugar: 3g (3%)

Fibre: 5g (17%)

Sodium: 453mg (23%)

Oven-baked potato hash with bacon and eggs

Oven-baked potato hash with bacon and eggs
  • Serves6
  • Cook time1 hour 45 minutes
  • Prep time20 minutes
Ingredients
  • 1.5kg Royal Blue potatoes, unpeeled
  • 100g unsalted butter, melted
  • 2 tbs olive oil
  • 2 garlic cloves, finely chopped
  • 200g pkt Coles Streaky Bacon
  • 6 Coles Australian Free Range Eggs
  • 200g sour cream
  • 1 lemon, juiced
  • 2 tbs finely chopped chives
    Description

    This oven-baked potato hash is the perfect way to kick start your weekend. Loaded with bacon and eggs, this flavourful dish is sure to be a hit with friends and family.

    Method

    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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