Serves 4 very generously
4 sausages (take the opportunity to buy an interesting flavour from the butcher, like caramelised onion, sweet chilli or apple)
800g new potatoes, scrubbed clean
8 rashers streaky bacon, roughly snipped or chopped
4 large ripe tomatoes, chopped, or 12 cherry tomatoes, halved
4 spring onions, chopped
1 garlic clove, finely chopped (optional)
salt and pepper
4 large free-range eggs
1 Cook sausages over a medium heat for about 10-12 mins, then remove from the pan and set aside. Wipe the pan with a piece of kitchen roll.
2 Chop the potatoes into small cubes. Put two tbsp olive oil into the frying pan over a low/medium heat. Cook the potatoes for about 15-20 mins until they are golden.
3 Add the bacon and cook for a further five mins.
4 Add the chopped tomatoes and cook until they just start to soften, but don’t let them go too mushy. Stir in the spring onions and garlic if using. Then add the sausages (I like to slice them thickly before adding to the pan). Season well with salt and pepper.
5 Push the hash to one side of the pan and add another tbsp oil. Crack two eggs in the space, and fry until they are cooked to your liking.
6 Divide the hash between four plates, and pop an egg on top of two of them. Return the pan to the heat and fry the remaining eggs for the last two plates.
7 Serve with ketchup and big mugs of tea.
Recipe from Pitch Up, Eat Local by Ali Ray (£16.99, AA Publishing with The Camping and Caravanning Club)