Beetroot Breakfast Hash

Preparation

Dice the baby potatoes and place in pan of salted water.

Bring to the boil and simmer for 20 mins or until tender. Drain and allow to steam dry.

In a large frying pan add the bacon and fry over a low heat, after 2 minutes add the black pudding.

Once the bacon is crisp remove and place on a plate retaining the bacon fat in the pan.

Add the potatoes and onions and fry in the bacon fat until golden.

Add the tomatoes and cook until they begin to burst.

Add in the bacon, black pudding and drained salad beets.

Fry the eggs in the rapeseed oil and place on top.

Toss the parsley through the hash and top with the eggs to serve.