1 large onion, chopped
1 clove of garlic, chopped
3 or 4 slices unsmoked bacon, roughly chopped
6 - 8 leftover roast potatoes, cut into cubes
200g of leftover cooked veg (kale, green beans, red peppers)
75g smoked cheddar, grated
salt & pepper to season
2 or 3 large free-range eggs
Heat a little olive oil in an an ovenproof skillet or pan on medium heat.
Add the onions and allow to cook for a couple of minutes, before adding the garlic and bacon.
Fry for a couple of minutes allowing the edges of the bacon to start to crisp up, before adding the potatoes. Turn up the heat a little and cook for a couple of minutes.
Add the cooked veg, season with salt and pepper and cook for a few more minutes.
Add the grated cheese and mix through before removing from the heat.
Make sure the hash is spread evenly across the base of the pan.
Carefully crack 2 eggs on top of the dish before transferring to a preheated oven (190c / 170c fan) and cook for 8 minutes, or until the egg whites have set.