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Potato and poached egg hash recipe

A great way to use up cold cooked potatoes!

Prep: 10 mins
Cook: 20 mins
Serves 4

Nutritional information

Per serving:

  • 876kJ / 209kcal
  • 12.3g protein
  • 19.4g carbohydrate, of which 3.5g sugars
  • 8.6g fat, of which 2.3g saturates
  • 2.7g fibre
  • 0.6g salt
Cooked potato, tomato and bacon mixture topped with a poached egg

Ingredients

  • 2 teaspoons 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

Method

  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.

    Information:

    New potatoes or charlotte potatoes are ideal for this recipe, as they don't break up. If using cold 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).

    Information:

    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.

    Information:

    For a vegetarian version, swap the bacon for 2 tablespoons of drained canned red kidney beans, packed in water.

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