You’ll Need
500g baby potatoes, diced
6 smoked pork sausages, sliced
4 rashers smoked streaky bacon, chopped
1 small onion, diced
1 red pepper, diced
4 eggs
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp sea salt
½ tsp black pepper
100g mature cheddar, grated
For The BBQ Drizzle
3 tbsp smoky BBQ sauce
1 tsp Worcestershire sauce
1 tsp maple syrup
Optional But Dangerous
Spring onions
Jalapeños
Hot sauce
Garlic mayo
Method
Preheat your air fryer to 200°C.
Toss the diced potatoes with the olive oil, smoked paprika, garlic powder, sea salt, and black pepper.
Cook for 12 minutes, shaking halfway through.
Add the sliced sausages, chopped bacon, diced onion, and red pepper.
Cook for another 10–12 minutes, stirring halfway through, until the sausages are browned, the bacon is crisp, and
the potatoes are beautifully golden.
Mix together the BBQ sauce, Worcestershire sauce, and maple syrup.
Drizzle half of the sauce over the hash and stir gently.
Sprinkle the grated cheddar evenly over the top.
Using the back of a spoon, create four small wells in the mixture.
Carefully crack an egg into each well.
Reduce the temperature to 180°C and cook for 5–7 minutes until the egg whites are set but the yolks remain
runny, or longer if you prefer firm yolks.
Finish with the remaining BBQ drizzle, spring onions, jalapeños, hot sauce, or garlic mayo if using.
Serve immediately while everything is hot, crispy, and loaded with smoky flavour.