Banging Breakfast Potatoes

These banging breakfast potatoes are crispy, smoky and packed with flavour. Golden potatoes are tossed with Heck pork sausages, crispy bacon, sweet peppers and bursts of cranberry for a brunch dish that’s bold, comforting and perfect for sharing. Finish with a fried egg on top and you’re set for the ultimate weekend breakfast.

Serves: 4–6

Ingredients

• 1.5-2 kg potatoes, diced

• 1 onion, diced

• 1 green pepper, diced

• 1 red pepper, diced

• 6 Heck 97% pork sausages, sliced or crumbled

• 4-6 rashers bacon, chopped

• ½ cup cranberries (fresh or dried)

• 1 tsp paprika

• ½ tsp garlic powder

• Salt & pepper, to taste

• Oil, for cooking

• 2-4 eggs (optional, for serving)

Method

1. Parboil the potatoes

• Bring a large pan of salted water to the boil.

• Add the diced potatoes and cook for 5-6 minutes until just tender.

• Drain well and allow them to steam-dry for a few minutes.

2. Cook the sausages

• Heat a large frying pan with a little oil over medium heat.

• Fry the sausages until browned and cooked through.

• Remove from the pan and slice if needed. Set aside.

3. Cook the bacon

• In the same pan, fry the chopped bacon until crisp.

• Remove and set aside with the sausages.

4. Crisp the potatoes

• Add a little more oil to the pan if needed.

• Tip in the parboiled potatoes and cook, turning occasionally, until golden and crispy on all sides.

5. Add the vegetables

• Add the diced onion, red pepper and green pepper to the pan.

• Fry for 5-6 minutes until softened and lightly charred.

6. Season

• Sprinkle over the paprika, garlic powder, salt and pepper.

• Stir well to coat everything evenly.

7. Add meats and cranberries

• Return the cooked sausages and bacon to the pan.

• Stir in the cranberries and cook for a few minutes until heated through and the cranberries begin to soften and burst slightly.

8. Serve

• Spoon the breakfast potatoes onto plates or into a large serving dish.

• Top with fried eggs if using and serve immediately.