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Potato and poached egg hash

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Prep time
10 mins

Cooking time
20 mins

Effort
Medium effort

Serves
4

  • 2 tsp vegetable oil
  • 2 rashers lean back bacon, chopped
  • 400g potatoes, pre-cooked and cut into chunks
  • 4 spring onions, finely chopped
  • 4 tomatoes, chopped
  • 4 eggs
  • 1 pinch ground black pepper

1

Heat the vegetable oil in a large non-stick frying pan and add the bacon, cooking it for 1-2 minutes. Tip in the potatoes and cook over a medium heat for 12-15 minutes, turning occasionally, until browned.

New potatoes or Charlotte potatoes are ideal for this recipe, as they don't break up. If using old potatoes, take care when stirring — and avoid stirring too often to help them keep their shape.

2

Add the spring onions and tomatoes and cook over a low heat for another 4-5 minutes, while poaching the eggs.

3

Poach the eggs in simmering water for 3-4 minutes, until the whites are set and the yolks still runny (or longer if you prefer a firm set).

Add a few drops of vinegar to the poaching water to help keep the eggs together.

4

Share the potato hash between 4 warm serving plates and place a poached egg on top. Season with black pepper, then serve.

For a vegetarian version, omit the bacon rashers and replace with 2 tablespoons of drained canned red kidney beans, packed in water.