Breakfast hash with bacon & poached eggs

A tasty brunch recipe the whole family can enjoy

• Preparation: 25 mins
• Cooking: 10 mins
• Serves: 4

What you need:

• 700g potatoes, diced
• 3 tbsp rapeseed oil
• 1 onion, sliced (200g)
• 150g mushrooms, sliced
• 100g spinach
• 150g cherry tomatoes, halved
• 4 slices lean back bacon
• 4 medium eggs, poached

What you do:

1. Boil the potatoes for 15-20 minutes until tender, drain and cool slightly.
2. 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.
3. Meanwhile, cook the bacon under a preheated grill for 4-5 minutes.
4. 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.
5. Top with bacon and a poached egg then serve.

Cook's tip:

Ideal for using up leftover cooked potatoes. For a breakfast brunch, add sausages.

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