Potato and cauliflower hash

This is a meal for when you can't get to the shops and there's not much left in the fridge. A few potatoes and bacon rashers, some cauliflower that needs eating and those great stand-bys pasta and eggs and a fast, filling and family-friendly lunch or dinner is served!

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Potato and cauliflower hash
  • 1/2 cauliflower, cut into florets
  • 1/4 cup olive oil
  • 600 gram peeled, cubed potatoes
  • 2 cup cooked angel hair pasta
  • 3 rindless bacon rashers, roughly chopped
  • 1 small, roughly chopped onion
  • 2 teaspoon dried mixed herbs
  • 4 eggs
  • tomato relish, to serve


Potato and cauliflower hash
  • 1
    Blanch cauliflower for 4-5 minutes, until just tender. Drain well and refresh.
  • 2
    Heat oil in a large deep-frying pan on medium. Saute potato for 5-6 minutes, until golden. Add pasta, bacon, onion and herbs, cooking a further 3-4 minutes.
  • 3
    Spread mixture evenly over pan, making indents with the back of a spoon. Crack an egg into each. Cover and cook on low heat for 5-6 minutes, until potato is tender and eggs are cooked. Serve with tomato relish.

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