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Potato and poached egg hash recipe

Chunks of cooked potato and bacon, topped with a poached egg

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
Nutritional information

Nutritional analysis, per serving (1/4 recipe)

  • 876kJ / 209kcal
  • 12.3g protein
  • 19.4g carbohydrate of which 3.5g sugars
  • 8.6g fat, of which 2.3g saturates
  • 2.7g fibre
  • 240mg sodium, equivalent to 0.6g salt

1

Heat the vegetable oil in a large non-stick frying pan and add the bacon, cooking it for 1 to 2 minutes. Tip in the potatoes and cook over a medium heat for 12 to 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 to 5 minutes, while poaching the eggs.

3

Poach the eggs in simmering water for 3 to 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.