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Beetroot Breakfast Hash

They might be called Salad Beets, but the newest member of our Beetroot family are super versatile and can even add a healthy colourful twist to your usual weekend fry up.

Difficulty Easy
Time 30 mins
Serves 4
  • 100g bacon lardons

    120g black pudding, diced

    300g baby potatoes

    120g onions, sliced

    200g cherry tomatoes

    1 jar of Baxters Salad Beets, drained

    30g parsley

    4 eggs

    30ml Rapeseed oil

Salad Beets
Salad Beets
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Dice the baby potatoes and place in pan of salted water.

Bring to the boil and simmer for 20 mins or until tender. Drain and allow to steam dry.

In a large frying pan add the bacon and fry over a low heat, after 2 minutes add the black pudding.

Once the bacon is crisp remove and place on a plate retaining the bacon fat in the pan.

Add the potatoes and onions and fry in the bacon fat until golden.

Add the tomatoes and cook until they begin to burst.

Add in the bacon, black pudding and drained salad beets.

Fry the eggs in the rapeseed oil and place on top.

Toss the parsley through the hash and top with the eggs to serve.

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