2 tbsp extra virgin olive oil
1 potato, skin-on, parboiled, diced
100g bacon, diced
½ chorizo sausage, thinly sliced
½ red onion, thinly sliced
5 cloves garlic, roughly chopped
1 long red chilli, roughly chopped
10 mushrooms, sliced
2 spring onions, thinly sliced
1 tbsp parsley, roughly chopped
4 slices Primo black pepper crusted bacon
Heat a large frypan over high heat and drizzle in the extra virgin olive oil. Add the potato, bacon and chorizo and fry for a few minutes for the fat to render down.
Add the garlic, red onion, chilli, mushrooms, and sweat down for about 3 minutes.
In a separate frypan, cook the pepper crusted bacon with a drizzle of olive oil until crispy on both sides. Crack the eggs into the same pan and cook to your liking.
Stir the spring onion and parsley through the pan with the hash and take of the heat. Transfer to a serving plate and top with the pepper crusted bacon and eggs.