Pumpkin and Bacon Hash
Course:
Breakfast
Serves:
2
Prep time:
30 mins
Cook time:
15 mins
Course:
Breakfast
Serves:
2
Prep time:
30 mins
Cook time:
15 mins
We grow pumpkins, pigs and chooks so… why not pumpkin and bacon hash with poached eggs for breakfast?
Ingredients
3 rashers bacon cut into chunks
Olive Oil
- Half a kilo of cooked pumpkin, chopped into chunks (I used leftover roast pumpkin)
2 cloves garlic chopped
Small bunch of chives chopped
Salt & Pepper
Method
Place a fry pan over a medium heat, add a small splash of oil and the bacon, and allow the fat to render and bacon to slowly cook and become golden and crispy.
Add the garlic and give it a stir.
Now, in with the pumpkin, as it’s already cooked you need to be gentle with it so as not to break it or mash it up. Just leave it to fry in the bacon fat and warm through, about 5 minutes.
Check the seasoning – bacon is salty and if your pumpkin was seasoned before cooking it may not need any more, so have a taste and see what you think.
Spoon into bowls and top with an egg (I like fried or poached), then add a pinch of chives and salt & pepper to finish.