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.
Ingredients
- 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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Method
- Parboil the potato in lightly salted boiling water for 6 minutes and drain thoroughly.
- 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.
- 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.
- 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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