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Tuesday, June 23, 2015

Bacon, corn, pea and red bean hash

A nice hash recipe containing more of your five-a-day: peas, kidney beans, corn, fresh scallions, bacon to flavor it all up and a fried egg to top it all. To me this is a good example of a consistent meal with plenty of protein and fiber and nutrients to last you for a good number of working hours. Enjoy. :)

Last year: Gorgonzola and mushroom pizza with wholemeal crust.
Two years ago: Kirmizi Mercimek Çorbasi (Turkish red lentil soup) (vegan).
Three years ago: Mauve rice with bell peppers, carrots, olives and pine nuts (vegan).
Four years ago: Spicy shrimp and wild rice soup (Chinese).

Ingredients (serves 2):

  • 80 g lean bacon
  • 2 tablespoons olive oil
  • 3 small-medium potatoes
  • 1/3 cup of corn kernels from the can
  • 1/3 cup of frozen peas
  • 1 cup of red kidney beans from the can
  • 1 teaspoon Tabasco sauce
  • salt and pepper to taste
  • 1 bunch of fresh parsley
  • 2 eggs to serve

Chop the bacon and fry it in one tablespoon of the oil.

Meanwhile peel and cube the potatoes into small-ish dice. 
When the bacon is all crisp, remove it from the pan and set aside. Add the remaining tablespoon of the oil to the pan and add the peeled and cubed potatoes.

Fry them until they're cooked through (about 10-15 minutes), turning and stirring once in a while. Add the peas.

Fry and stir some more until the peas are cooked as well (about 2 minutes). Add the bacon, the beans and  the corn. Stir well and cook for 2 minutes more. Season with salt, pepper and Tabasco. Turn off the heat and add the chopped scallions.

Mix well and the hash is done. In a separate pan, fry the eggs to your liking (I prefer them with the yolk still runny). Divide the hash between serving plates and top each one with a fried egg. It's done, dig in! :)

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