Turkey Hash

Directions

1. 1
   Cook the red onion, red pepper and potatoes in 125ml olive oil in a non-stick frying pan, until tender and lightly browned (about 12 minutes).
2. 2
   Put the turkey and tarragon into a mixing bowl and season to taste.
3. 3
   Add the eggs to the bowl and combine well.
4. 4
   Heat the 2 tablespoons of olive oil in the non-stick frying pan.
5. 5
   Spoon in the mixture to cover the whole pan.
6. 6
   Cook for about 5 minutes, then turn and lightly brown the other side.
7. 7
   Meanwhile, grill the bacon rashers until crisp.
8. 8
   To serve, cut the hash into wedges.
9. 9
   Put dollops of creme fraiche at the side with some crispy bacon.