To make the hash: Heat a little oil ina large frying pan. Sauté the bacon and onion for 3-4 minutes. Then add the potatoes, red pepper and garlic and continue to cook for another 4-5 minutes until the potatoes are warmed through and are beginning to brown. Taste and season with a little salt and black pepper. To scramble the eggs: Whisk the eggs in a bowl with the cream or milk, half the parsley, salt and pepper. Heat a medium sized pan and add the butter. As soon as the butter has melted pour in the egg mixture. Allow it to sit for about 30 seconds before stirring it very gently with a wooden spoon. When the eggs are softly set and still a little runny, remove from the heat and leave for a couple of seconds to finish cooking. Prepare the salad: Mix together the tomatoes, red onion, parsley, mint, cumin, lemon juice, olive oil and seasoning. Divide the hash and scrambled eggs between four plates. Sprinkle with the remaining parsley. Serve with the Tomato and Cumin Salad.