Breakfast Hash with Bacon & Poached Eggs

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

Breakfast Hash

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.

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