Potato and cauliflower hash with bacon

This thrifty potato hash recipe makes good use of leftover pasta. The combination of potato, bacon and cauliflower make it a great breakfast, brunch or dinner

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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  • 1/2 cauliflower, cut into florets
  • 1/4 cup olive oil
  • 750 gram potatoes, peeled, cut into cubes
  • 2 cup cooked angel hair pasta, chopped
  • 3 rashers rindless bacon, roughly chopped
  • 1 small onion, roughly chopped
  • 2 teaspoon dried mixed herbs
  • 4 eggs
  • tomato relish to serve


  • 1
    In a saucepan of boiling, salted water, blanch cauliflower for 4-5 minutes until just tender. Drain well and refresh.
  • 2
    In a large, deep frying pan, heat oil on medium. Sauté potatoes for 5-6 minutes until golden. Add pasta, bacon, onion and herbs, cooking for a further 3-4 minutes.
  • 3
    Spread mixture evenly over pan, making four indents with the back of a spoon. Crack an egg into each. Cover and cook for 5-6 minutes until potato is tender and eggs are cooked. Serve with tomato relish.


  • Add crushed garlic and a sprinkling of dried chilli flakes in Step 2 for an extra flavour kick. - This easy-to-make meal is perfect for brunch. If serving as a main course, accompany with salad of your choice.