New potato breakfast hash

1. Bring a pan of salted water to the boil. Chop any larger potatoes in half or thirds so they’re roughly the same size, then add to the pan and cook for 8-10 minutes, until tender.

2. Meanwhile, heat the olive oil in a large, ovenproof frying pan. Preheat the oven to 200ºC, gas mark 6. Add the onion to the frying pan and cook over a medium heat for 5 minutes until beginning to soften. Cut the bacon rashers (I find scissors the best utensil for the job) into thin strips and add to the pan along with the red peppers.

3. Fry together for 5 minutes, until the bacon has cooked through and is beginning to crisp. Drain the potatoes and add to the pan. Cook for
3-4 more minutes, then turn the heat down and make 4 indentations, each large enough to fit an egg. Crack an egg into each hole and place the frying pan into the oven. Bake for 5-6 minutes, until the white is set but the yolks are still runny.

4. While the eggs are cooking, make the chimichurri sauce by blitzing all the ingredients together in a food processor until smooth. Drizzle over the cooked hash and serve in 4 bowls straightaway.