Name: The Hangover Hash: Bacon, Mozzarella and Egg recipe by Alok Verma at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 3 potatoes, peeled; 2 tbsp olive oil; 3/4 cup diced bacon; 2 spring onions, trimmed and finely sliced; 4 eggs; 1/2 cup grated mozzarella cheese; 1/2 tsp oregano; Salt and Pepper for seasoning

ABOUT The Hangover Hash: Bacon, Mozzarella and Egg RECIPE

Some meals were made to be eaten after a night out and this is certainly one of them. In fact, the first time I tried making this, I was suffering from the godfather of hangovers and the photos turned out blurry and horrible. So I had to give it another shot, while sober. What makes this the recipe I'm really proud of is the fact that it was oozing with goodness in terms of flavour and texture, despite the state of hangover and has become something I cook regularly at home nowadays. So if you are capable of making something in a hungover state, I urge you to give this a go. Absorbing the aroma of crispy, frying potatoes hovering around my face and later watching the mozzarella melt all around and through the potatoes was a gasp worthy moment and safe to say, my mom and I demolished it all in the blink of an eye.

Ingredients Serving: 2

3 potatoes, peeled
2 tbsp olive oil
3/4 cup diced bacon
2 spring onions, trimmed and finely sliced
4 eggs
1/2 cup grated mozzarella cheese
1/2 tsp oregano
Salt and Pepper for seasoning

Instructions

Dice the peeled potatoes into small 1/2 inch cube sizes.
Heat olive oil in a pan over medium heat and add the diced potatoes to it. Let them fry for about 18-20 minutes until the edges of the diced potatoes appear reddish brown while stirring occasionally.
Add the diced bacon pieces to the pan and let them cook for 4-5 minutes until they crisp up. (The cooking of the bacon will release oil by this stage to cook your eggs.)
Add the spring onions to the pan and stir them through after adding oregano and seasoning it with salt and pepper. (You could throw in paprika or cayenne, if you desire some heat.)
Make 4 wells in the hash and crack an egg into each of the wells. Add the grated mozzarella around each of the eggs. Cook until the whites are set and the eggs are cooked to your liking.
Garnish with finely sliced spring onions and serve.

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