Bacon Hash with Poached Eggs

This recipe works in combination with: Bacon & Sweetcorn Chowder, Bacon, Tomato & Basil Pasta, Chicken Stir-fry, Grilled Chicken Salad.

A bacon, potato and onion hash topped with poached eggs.


  • 150g of value smoked back bacon, chopped
  • 1 medium baking potato (approx 320g), peeled and cut into 1 cm pieces
  • 1/3 large onion (approx 210g each), coarsely chopped
  • 2 medium eggs
  • 2 tbsp vegetable oil
  • 2 tsp vinegar
  • Serves: 2
  • Course: Lunch
  • Preparation time: 10 mins
  • Cooking time: 25 mins
  • Price per person: £1.03
  • Store cupboard: Basic
  • Calories per serving: 403
  • 5-a-day per serving: 0.3
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Bacon Hash with Poached Eggs photo

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  1. Parboil the potato in lightly salted boiling water for 6 minutes and drain thoroughly.
  2. Heat the oil in a large frying pan and fry the bacon and onion for 5-6 minutes, or until the onion is soft. Add the potato and cook over a medium heat for 10-15 minutes, only stirring every 3-4 minutes to allow the underside to brown and crisp a little each time. Continue to cook until the hash is evenly browned.
  3. Meanwhile, for the poached eggs, bring a deep pan of water to the boil. Add the vinegar and gently swirl the water around the pan to make a whirlpool. Crack the eggs into the middle of the whirlpool and simmer for 4 minutes. Carefully remove with a slotted spoon.
  4. To serve, season the hash to taste with salt and pepper, divide between plates and top each portion with a poached egg and a pinch of black pepper.

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