Ingredients
- 700g potatoes (diced)
- 3 tbsp rapeseed oil
- 1 onion sliced
- 150g mushrooms sliced
- 100g spinach
- 150g cherry tomatoes halved
- 4 slices lean back bacon
- 4 medium eggs
- poached
How to make it
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Boil the potatoes for 15-20 minutes until tender, drain and cook slightly
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Meanwhile, heat 1 tbsp oil in a frying pan and fry the onion for 4 minutes, add the mushrooms and fry for another 3 minutes
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Add the spinach and tomatoes and cook for a further 1 minute
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Roughly mash the potato and mix into the onion mixture
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Season
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Meanwhile, cook the bacon under a pre-heated grill for 4-5 minutes
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Divide the potato hash into 4 rounds
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Heat the remaining oil in a large frying pan and fry the hash rounds for 2 minutes on each side
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Top with bacon and a poached egg and serve
Ideal for using up leftover cooked potatoes. Sausages could also be added to this breakfast brunch.