- 300 gm piece speck, diced into 1 cm cubes (from a butcher or deli)
- 500 gms onions, diced into 1 cm cubes
- 2 cloves garlic, finely chopped
- few stalks rosemary
- 600 gms all-purpose unpeeled potatoes, diced into 1 cm cubes
- dash of oil
Preheat the oven to 180ºC.
Put the speck into a large casserole dish and place in the oven, stirring occasionally to ensure even cooking. As the speck cooks it will release most of its fat - don’t tip this out!
After about 30 minutes, when the speck has become golden brown and starts to give when you press it with a spoon, add the onion, garlic and rosemary. Stir well, then put back into the oven. Cook for 30 minutes, stirring a couple of times, until the onion cooks right down and starts to colour.
Add the diced potato, fold through the bacon and onion, then return to the oven. Cook another 30 minutes until the potato is tender.
Remove the rosemary stalks. The hash can be eaten straight away or (better) let it cool completely then place in a hot frying pan with a little oil and fry up until golden.
Serve with poached eggs, toast and juicy ripe tomatoes.