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

  1. Boil the potatoes for 10-15 minutes until tender, drain and cool slightly.
  2. 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.
  3. Roughly mash the potato and mix into the onion mixture. Season.
  4. Meanwhile, cook the bacon under a preheated grill for 4-5 minutes.
  5. 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

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

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