English breakfast hash

Serves 2
500g new potatoes
1 red onion
2 pork sausages
20g butter
1 tbsp cold pressed rapeseed oil
1 tsp chopped fresh thyme
4 rashers streaky smoked bacon
2 ripe tomatoes, roughly chopped
salt and freshly ground black pepper
2 large eggs

Cut the potatoes into small cubes. Blanch for 5 mins in lightly salted boiling water. Peel and chop the onion. Remove the sausage meat from the skin and break into pieces. Cook in a heavy based frying pan for 5 mins. Break it up as it cooks so there are small browned pieces of sausage meat. Remove from the pan.
Add the butter and oil to the pan. Stir in the onion and thyme and cook for3 mins. Add the potatoes. Stir and press down frequently for 5 to 10 mins until the potato begins to crisp and turn golden.
Snip the bacon into pieces and add to the pan. Return the sausage meat to the pan with the chopped tomatoes. Season with salt and pepper and cook for5 to 10 mins, until the tomato softens and the sausage is piping hot. Make2 holes in the potato mixture and drop in the eggs.
Cover and cook for 3 mins until the whites have set and the yolks are hot. Serve immediately. 

Other new potato recipes in our May/June 2015 issue:

• Baby new potato and beetroot salad
• New potato crustless flan
• Creamy leek and new potato bake
• Baby baked potatoes with soured cream and chives