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Jail house hash with bacon & crispy eggs


  • Heat a little oil in a heavy-bottomed pot and gently saute the onion and brussel sprouts until tender. Then turn the heat right down, add the mashed potato and spread out into one layer. Gently cook until coloured and a crust is formed, mashing with a spatula (fish slice) and spreading out now and again.
  • When the hash is almost ready, heat a little oil in another heavy-bottomed pan and fry the bacon and eggs, basting the eggs with the cooking oil as you do so.
  • To serve, spoon a mound of the hash on individual plates and top with the bacon, an egg and a sprinkling of parsley.


  • olive oil
  • 1 large onion, sliced
  • 10 cooked brussel sprouts, sliced
  • 4 large potatoes, cooked & roughly mashed
  • sea salt & freshly ground pepper
  • 8 rindless bacon rashers
  • 4 large eggs
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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