Breakfast Hash with Bacon & Poached Eggs
Make this hearty filler for breakfast and enjoy a fuel filled start to your day.
Farmhouse Breakfast Week returns for a 13th year from 22 - 28 January 2012. Organisers HGCA are challenging breakfast skippers to Shake Up Their Wake Up and make time for breakfast.
Prep time: 25 minutes Cook time: 10 minutes Serves 4
Ingredients
- 700g floury potatoes, diced
- 3 tbsp rapeseed oil
- 1 onion, sliced
- 150g mushrooms, sliced
- 100g spinach
- 150g cherry tomatoes, halved
- 4 slices lean back bacon
- 4 medium eggs, poached
Procedure
- Boil the potatoes for 15-20 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.
Cook's tip: Ideal for using up leftover cooked potatoes. You could also consider adding sausages.