Bacon Potato Hash

Crispy cubed potatoes with bacon, topped with fried eggs—breakfast for dinner done right.

Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 450 per serving

Ingredients

Hash

• 400g potatoes, cut into 1.5cm cubes
• 150g bacon strips, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt and pepper to taste
• 1/2 tsp chili flakes (optional)

Eggs

• 4 eggs
• 1 tbsp butter

Garnish

• Fresh parsley, chopped
• Hot sauce (optional)

Instructions

1. Parboil potatoes: Add potato cubes to a pot of salted water. Bring to boil and cook 5-6 minutes until just starting to soften. Drain well and let steam dry.

Chilaquiles Rojos with Eggs

Crispy tortilla chips simmered in a smoky tomato-chili salsa and topped with fried eggs, sour cream, and all the fixings. A quick, punchy dinner that feels like a treat.

Servings: 2 | Prep: 10 min | Cook: 15 min | Calories: 490 per serving

Ingredients

Salsa Roja

• 1 can (400g) tinned tomatoes
• 1 small onion, roughly chopped
• 2 cloves garlic
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili flakes (or more to taste)
• 1 tbsp olive oil
• Salt and pepper

Chilaquiles

• 150g tortilla chips (plain, salted)
• 4 eggs
• 1 tbsp grapeseed oil or olive oil (for frying eggs)

Toppings

• 3 tbsp sour cream or crème fraîche
• 2 spring onions, sliced
• Pickled jalapeños
• Fresh cilantro
• 1 lime, cut in wedges
• Cholula hot sauce

On the Side

• Refried beans or warmed canned black beans

Instructions

1. Make the salsa: Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic, cumin, smoked paprika, and chili flakes — cook 30 seconds. Add tinned tomatoes, season with salt and pepper, and simmer 8–10 minutes until thickened. Blend with an immersion blender until mostly smooth (some texture is fine).

Patatas Bravas with Chorizo & Fried Eggs

Crispy oven-roasted potato cubes smothered in smoky-spicy bravas sauce, topped with sizzled chorizo and a fried egg. Tapas night at home.

Servings: 3 | Prep: 15 min | Cook: 35 min | Calories: 550 per serving

Ingredients

Potatoes

• 750g potatoes, peeled and cut into 2-3cm cubes
• 3 tbsp olive oil
• ½ tsp salt
• ½ tsp smoked paprika

Bravas Sauce

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (400g) tinned tomatoes
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• ½ tsp cumin
• ¼ tsp chili flakes (adjust to taste)
• ½ tsp sugar
• Salt to taste

Toppings

• 200g chorizo, sliced into half-moons
• 3 eggs
• 1 tbsp olive oil (for frying)
• Fresh flat-leaf parsley, chopped

Instructions

1. Roast the potatoes: Preheat oven to 220°C. Toss potato cubes with olive oil, salt, and smoked paprika. Spread on a baking tray in a single layer. Roast for 30-35 minutes, flipping halfway, until golden and crispy.

Spanish Tortilla with Ensalada Mixta

The classic thick Spanish potato omelette — silky eggs, soft potato slices, and sweet onion — paired with a simple mixed salad. The ultimate relaxed Friday dinner.

Servings: 3 | Prep: 15 min | Cook: 30 min | Calories: 450 per serving

Ingredients

Tortilla

• 500g potatoes, peeled and sliced thin (2-3mm)
• 1 medium onion, halved and thinly sliced
• 6 eggs
• 150ml olive oil (for confit-frying, most gets drained)
• Salt to taste

Ensalada Mixta

• 1 head romaine lettuce, chopped
• 2 medium tomatoes, cut into wedges
• ½ cucumber, sliced
• 3 spring onions, sliced
• Handful of olives
• 2 tbsp olive oil
• 1 tbsp sherry vinegar or red wine vinegar
• Salt and pepper

Instructions

1. Confit the potatoes: Heat olive oil in a 24-26cm non-stick skillet over medium-low heat. Add potato slices and onion. Cook gently for 15-18 minutes, stirring occasionally, until potatoes are completely tender but NOT browned. They should be soft enough to break with a wooden spoon. Season with salt.