Poached egg, hash

Prep: 10 mins

Cook: 30 mins

This simple hash with poached eggs makes for a lovely brunch and uses up regular everyday leftovers.

4 potatoes, peeled and sliced in quarters

1tbsp sunflower oil

½ onion, finely sliced

4 rashers, chopped

Tabasco sauce, to taste

Worcestershire sauce, to taste

4 eggs, poached

Pepper

Parsley, for garnish (optional)

Bring a medium pan of water to the boil and add the potatoes, boil for 10‑15 minutes or until tender.

When cooked, drain through a colander and leave to cool.

Meanwhile, heat the oil in large, non-stick frying pan and cook the onion until soft.

Turn the heat up and add the rashers and cook until they start to crisp.

Add the cooked potatoes stirring occasionally.

While cooking, use the back of a fork to mash the potatoes down roughly so they mix with the bacon.

Add a dash each of tabasco and Worcestershire sauces to taste.

Top with a bit of pepper and a few leaves of parsley if using.

Serves
4

Preparation Time
10 minutes

Cooking Time
30 minutes

Main ingredients
Eggs, Pork, Vegetables

Recipe Type
Easy, Breakfast, Left Overs

Level of Difficulty
Easy

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