(per serving – 1/4 recipe)
876kJ / 209kcal
19.4g carbohydrate of which 3.5g sugars
8.6g fat, of which 2.3g saturates
240mg sodium, equivalent to 0.6g salt
- 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.
If you enjoyed making this recipe and would like to share your success with others we’d love to hear from you