Turkey hash


1 small red onion, finely diced
1 red pepper, de-seeded and finely diced
2 waxy potatoes, peeled and finely diced
155ml Olive oil
250g Turkey, diced
2 tbsp tarragon, finely chopped
5 free-range eggs, beaten lightly
8 rashers Bacon, rinds removed
4 tbsp crème fraîche
salt and fresh ground black pepper


1. Cook the red onion, red pepper and potatoes in 125ml olive oil in a non-stick frying pan, until tender and lightly browned (about 12 minutes).

2. Put the turkey and tarragon into a mixing bowl and season to taste. Add the eggs to the bowl and combine well.

3. Heat the 2 tablespoons of olive oil in the non-stick frying pan. Spoon in the mixture to cover the whole pan. Cook for about 5 minutes, then turn and lightly brown the other side.

4. Meanwhile, grill the bacon rashers until crisp.

5. To serve, cut the hash into wedges. Put dollops of crème frâiche at the side with some crispy bacon.