Turkey Hash

Ingredients

• 1 small red onion, finely diced
• 1 red pepper, de-seeded and finely diced
• 2 waxy potatoes, peeled and finely diced
• 155 ml olive oil
• 250 g turkey, diced
• 2 tablespoons tarragon, finely chopped
• 5 free-range eggs, beaten lightly
• 8 slices bacon, rinds removed
• 4 tablespoons creme fraiche
• salt & freshly ground black pepper

Directions

1. 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. 2

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

3. 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. 4

   Meanwhile, grill the bacon rashers until crisp.

5. 5

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