This is such a moreish dish, and super easy to make. You can make extra roast potato to make a salad with (see recipe).

For the potatoes:
1 Large sweet potato
1 Desiree potato
1 Tsp cayenne pepper
1 Tblsp paprika
2 Tsps turmeric powder
Small sprig fresh thyme
Generous pinch of salt & pepper
Olive oil

For the hash:
2 Large organic free-range eggs
1 Small red onion
2 Cloves organic garlic
2 Cups sliced pork belly or 3 Rashers organic free-range bacon
Handful fresh, roughly chopped radicchio
Handful of roughly chopped garlic chives
Small slug of caramelised balsamic vinegar
Grated raw cheese (optional)
2 Tsblp ghee

1. Preheat oven to 190 degrees. Roughly chop the potato up into smallish cubes and place onto a baking tray. Coat with a good slug of olive oil, and the spices. Place in oven to roast for about 20 minutes. Once cooked, remove from over and let cool (alternatively, you can boil potatoes)
2. In a large frying pan on moderate-high heat, add ghee and pork belly or bacon
3. Once meat is crispy, remove from the pan and add roughly diced onion and cook until caramelized, then add crushed garlic
4. Roughly chop the bacon into small bits. Add the bacon, garlic chives and the potatoes into the pan and stir occasionally, letting the potato crisp a little on the edges. Turn off the heat and mix through the radicchio and rocket leaves just before serving
5. Fry a couple of eggs sunny side up. Once cooked, serve on top of the potato hash with some grated raw cheese and a good splash of chilli sauce (or not!)

You can use poached eggs in place of fried, or you can add the eggs to the potato hash and scramble together