Breakfast Hash with Bacon and Poached Eggs

A tasty weekend brunch recipe that the whole family can enjoy during a leisurely day.

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Preparation &
Cooking Time

Prep Time
Cooking Time
Total Time 35 minutes
Serves 4

Nutritional Info (per portion)

Energy 388 kcal
Protein 19.8g
Fat 19.4g
of which saturates 4g
Carbohydrate 32.2g
of which sugars 5.2g
Fibre g
Salt 1.7g
  • Breakfast Hash with Bacon and Poached Eggs


  • 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

Toppings 1

How to make it

  1. Boil the potatoes for 15-20 minutes until tender, drain and cook slightly
  2. 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
  3. Add the spinach and tomatoes and cook for a further 1 minute
  4. Roughly mash the potato and mix into the onion mixture
  5. Season
  6. Meanwhile, cook the bacon under a pre-heated grill for 4-5 minutes
  7. Divide the potato hash into 4 rounds
  8. Heat the remaining oil in a large frying pan and fry the hash rounds for 2 minutes on each side
  9. 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.