Mustard bacon potato breakfast hash

Method

1. Wash and dice potatoes into1–2 cm pieces. Microwave with2 tablespoons water in a covered microwave-safe bowl for5–7 minutes, stirring halfway, until almost tender; drain.
2. Cook the lean back bacon in the measured oil for about 5–8 minutes, turning, until cooked through and steaming hot. The ingredient weight is the raw trimmed weight.
3. Cook peppers, onion, mushrooms, spinach or other cooking vegetables in the same pan until softened. Keep lettuce and other salad leaves raw for the side. Heat baked beans or cooking sauces as their packet directs; cold yoghurt/mayonnaise dressings go on after cooking.
4. For a hash, fold the softened potato into the pan and cook until tender throughout. For a bap, wrap or toastie, use a manageable layer of cooked filling and serve the remaining vegetables alongside.
5. Use every measured ingredient, including oil and dressing. Make sure raw eggs are fully set, then serve immediately. Sausage-packet times or larger batches may take longer.