Bacon And Mushroom Breakfast Hash Recipe

Ingredients 4 tsp oil 250g leftover bread (ciabatta or baguette works well), cut into 3cm cubes 250g smoked bacon, cut into small pieces 300g chestnut mushrooms, cut into quarters 1 tsp garlic powder 1 tsp onion powder 250g cherry tomatoes, halved 4 eggs 75g mature Cheddar, grated

1. Preheat 3 teaspoons of oil in a large, deep sauté pan over medium-high heat. 

Cook the bread cubes until they begin to crisp or are completely crunchy, depending on personal preference.

2. Transfer the bread cubes to a plate, reheat the pan, and incorporate the remaining 1 teaspoon of oil.

3. Season the mixture with garlic powder, onion powder, pancetta, and mushrooms. Fry for 5 to 10 minutes, or until all ingredients are thoroughly cooked and the mushroom water has evaporated.

4. Reintroduce the bread cubes and tomatoes to the pan and stir to combine. Bring the grill to a high temperature.

5. Create four perforations in the hash and crack an egg into each one. Scatter the cheese on top and around the eggs.

Cook for five minutes, or until the undersides of the eggs begin to brown. Placing the cheese under a hot grill will allow it to melt and complete.