Christmas Breakfast Hash
200g potatoes, chopped into 1cm pieces
1 tbsp oil
½ onion, chopped
100g bacon lardons
250g chestnut mushrooms, quartered
60g Brussel sprouts, finely shredded
50g Stilton, crumbled
Chopped parsley, to serve
Cook the chopped potatoes in salted water until just tender. Drain and cool. Season well with salt and pepper.
Heat the oil in a large frying pan over a low heat and gently fry the onion until soft. Turn up the heat and add the bacon, mushrooms and sprouts. Fry for 5 minutes. Return the potatoes to the pan and cook for a further five minutes.
Make 4 wells in the mix and crack the eggs into them. Cook gently until the eggs cook. Crumble with stilton and sprinkle with parsley to serve.