• 4 potatoes, peeled
  • 2 Tbsp B-well cooking oil
  • 200g Brito’s diced bacon
  • 2 spring onions, finely chopped
  • 1 x 400g can Rhodes Quality Tomatoes Chopped & Peeled
  • St Louis salt & black pepper
  • A handful of chopped Parsley
  • 4 medium eggs
  • ¼ cup mozzarella cheese


  1. Dice the potatoes into even-sized cubes.
  2. Heat the oil in a large non-stick frying pan.
  3. Add the potatoes and cook until tender, golden and crispy.
  4. Add the bacon pieces and fry until crisp.
  5. Add the spring onions.
  6. Add the Rhodes Quality Tomatoes Chopped & Peeled and bring the sauce to a boil.
  7. Season well to taste and stir in the parsley.
  8. Reduce the heat to a simmer.
  9. Make four wells in the hash and crack an egg into each well.
  10. Sprinkle each egg with a little mozzarella cheese.
  11. Replace the lid and cook until the eggs are cooked.

Serve immediately.