9:00am Saturday 14th April 2012
Breakfast Hash with Bacon and Poached Eggs
Serves 4
700g potatoes, diced
3 tbsp rapeseed oil
1 onion, sliced
150g mushrooms, sliced
100g spinach
150g cherry tomatoes, halved
4 slices of lean back bacon
4 medium eggs, poached
Boil the potatoes for 15-20 minutes until tender, drain and cook 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 pre-heated grill for 4-5 minutes.
Divide the potato hash into 4 rounds. Heat 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.
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