Breakfast hash with bacon & poached eggs


700g potatoes, diced

3 x 15ml spoon vegetable oil

1 onion, sliced

150g mushrooms, sliced

100g spinach

150g cherry tomatoes, halved

4 slices lean back bacon

4 medium eggs poached


Saucepan, colander, small frying pan, masher, large frying pan, fish slice.


  1. Boil the potatoes for 15-20 minutes until tender, drain and cool 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 and season.
  5. Meanwhile cook the bacon under a pre-heated grill for 4-5 minutes.
  6. Divide the potato hash into 4 rounds.
  7. Heat the remaining oil in a large frying pan and fry the hash rounds for 2 minutes on each side
  8. Top with bacon and a poached egg and serve.

Top tips:

Ideal for using up leftover cooked potatoes. Sausages could also be added to this breakfast brunch.

Food skills:

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