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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.
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Course:
Breakfast, Brunch
Cuisine:
British
Keyword:
Bacon, Breakfast-Brunch, Eggs, Poach, Vegetables
Prep Time:
20
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
people
Calories:
271
kcal
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Ingredients
Metric
Imperial
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
Calories:
271
kcal
|
Carbohydrates:
35
g
|
Protein:
12
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
20
mg
|
Sodium:
348
mg
|
Potassium:
1081
mg
|
Fiber:
4
g
|
Sugar:
3
g