1. Skip navigation
  2. Healthy recipes

Love this recipe?

Let others know why you liked it or share a photo of your creation on Facebook

Share this on Facebook

Whoops something went wrong

We're having troubles updating this score right now, check back later to try again.

Potato and poached egg hash recipe

Potato and poached egg hash

Prep time
10 mins

Cooking time
20 mins

Effort
Medium effort

Serves
4

Ingredients

Method

  • 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

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.

Baked tomatoes on toast

Banana and apricot bagels

Breakfast burritos

Creamy banana porridge with mish-mash raspberries

Flippin' tasty tomato pancakes
Back to top