Start the hash. Heat the olive oil over a medium high heat. Throw in the potatoes, bacon and red onion with a good pinch of salt and pepper. Fry until the potatoes are cooked through and the bacon is crispy, about 20 minutes.
While the hash is cooking, make the fritters. Start by putting the grated courgette in a colander over the sink and sprinkling with a little salt. After 5 minutes wrap the courgette in a clean tea towel and squeeze out as much moisture as you can. Put the flour, polenta and baking powder into a large bowl and mix together. Add the courgette, egg, cheese and chilli flakes and mix everything together into a batter.
Push the hash ingredients to the side of the pan and scoop spoonfuls of batter into the pan. We got four fritters out of this batter and used a tablespoon of batter for each one, flattening down slightly with a spatula. You might need to do this in batches depending on how big your pan is. Cook each one until browned on one side then flip and cook the other side. It'll probably take about 5 minutes on each side.
At some point during the fritters cooking you might need to remove the hash ingredients if the potato is cooked through. Once the fritters and the hash are all cooked crack the eggs into the hot pan and cook sunny side up according to your preference.
Serve the fritters and the hash together with the fried egg on top and sprinkled with the fresh basil and thyme.