Breakfast Hash with Bacon and Poached Eggs
- Prep in:
- 10 mins
- Cook in:
- 20 mins
- 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 tablespoon oil in a frying pan and fry the onion for 4 minutes, add the mushrooms and fry for 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 the bacon and a poached egg and serve immediately.
Ingredients
700g Fluffy potatoes (e.g Maris Piper), diced
3 tablespoons rapeseed oil
1 large onion (200g), sliced
150g mushrooms, sliced
100g spinach
150g cherry tomatoes, halved
4 slices lean back bacon
4 medium eggs, poached
