Breakfast Hash with Bacon and Poached Eggs

Breakfast hash with bacon and poached eggs recipe
Prep in Prep in:
10 mins
Cook in Cook in:
20 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 388
19.4g
Saturated Fat 4g
Total Sugars 5.2g
Salt 1.7g

Method

Boil the potatoes for 10-15 minutes until tender, drain and cool slightly.

Meanwhile, heat 1 tbsp oil in a frying pan and fry the onion for 4 minutes, add the mushrooms and fry for another 3 minutes. Add the spinach and tomatoes and cook for a further 1 minute. Roughly mash the potato and mix into the onion mixture. Season.

Meanwhile, cook the bacon under a preheated grill for 4-5 minutes.

Divide the potato hash into 4 rounds. Heat the remaining oil in a large frying pan and fry the hash rounds for 2 minutes on each side.

Top with bacon and a poached egg, then serve.

Ingredients

700g Fluffy potatoes like Maris Piper (diced)

4 medium eggs, poached

4 slices lean back bacon

150g cherry tomatoes, halved

100g spinach

150g mushrooms, sliced

1 onion, sliced (200g)

3 tbsp rapeseed oil

700g Fluffy potatoes like Maris Piper (diced) 4 medium eggs, poached 4 slices lean back bacon 150g cherry tomatoes, halved 100g spinach 150g mushrooms, sliced 1 onion, sliced (200g) 3 tbsp rapeseed oil

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