Vine Post: Avocado and Bacon Potato Hash

This recipe is a brand new one to us in many ways – I’d never bothered to cook potato from scratch like this before, as it’s just not something that features in our diet very often. But since trying out this potato hash recipe for the first time, we’ve gone on to make it again just a few days later, proving that it’s a new firm favourite. It’s absolutely delicious, and really moreish. The dressing especially makes this all the more special, though be careful not to use too much as it can overwhelm the taste.

Here’s the Vine, so you can see us making the dish:

If you want to make it yourself, follow this recipe!

Avocado and Bacon Potato Hash
Serves 2
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  1. 550g potatoes
  2. 4 Quorn bacon rashers
  3. 1 red onion
  4. 1/2 tsp paprika
  5. Splash soy sauce, to taste
  6. 1 ripe avocado
  7. 2 tbsp olive oil
  8. 2 tbsp balsamic vinegar
  1. Wash, peel, and roughly cube the potatoes
  2. Parboil them for 10 mins from cold in salted water, then drain and leave to one side
  3. Roughly dice the onion, and peel, stone, and thinly slice the avocado
  4. Heat oil in a frying pan and add the potatoes when it begins to smoke
  5. Fry on all sides until golden and crispy
  6. Grill the bacon or fry as per instructions
  7. Add onion to potatoes and stir for a few mins
  8. Add paprika and soy sauce, thin stir more
  9. Fry until onion is well-cooked, taking care not to burn potato
  10. Pile hash in a mound on two plates
  11. Fan avocado slices on top of the hash, then wrap bacon over
  12. Combine olive oil and vinegar in a container and shake to combine
  13. Pour over the dressing - a few teaspoons per plate is enough
  1. You can add just about anything you like to the hash. Peppers, cheese, poached egg, other types of Quorn or soya, tofu, whatever you like. Hot sauce is a good choice too.
Adapted from The Hungover Cookbook
Adapted from The Hungover Cookbook

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