Breakfast Hash with Bacon and Poached Eggs

A tasty weekend brunch recipe that the whole family can enjoy during a leisurely day. This is a simple recipe that all of the family and friends will love. Your home will become a brunch station.

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Ingredients

700 g potatoes diced
3 tbsp rapeseed oil
1 medium onion sliced
150 g mushrooms sliced
100 g spinach
150 g cherry tomatoes halved
4 slices back bacon smoked
4 medium eggs free range

Instructions

Boil the potatoes for 15-20 minutes until tender, drain and cook slightly
700 g potatoes
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
3 tbsp rapeseed oil, 1 medium onion, 150 g mushrooms
Add the spinach and tomatoes and cook for a further 1 minute
100 g spinach, 150 g cherry tomatoes
Roughly mash the potato and mix into the onion mixture
Season with salt and pepper.
Meanwhile, cook the bacon under a pre-heated grill for 4-5 minutes
4 slices back bacon
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 and serve
4 medium eggs

Nutrition