Breakfast Hash with Bacon and Poached Eggs

  • Ready Time: 35min
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  • Prep Time: 10min
    Cook Time: 25min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 4
    Prep Method: Boiled
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  • 4 medium eggs, poached
  • 4 slices lean bacon
  • 2/3 cup cherry tomatoes, halved
  • 7/8 cup spinach
  • 2/3 cup mushrooms, sliced
  • 1 onion, sliced (2 cups)
  • 1 1/2 lbs. russet potatoes, diced
  • 3 tablespoon grapeseed oil

Prep Time: 10min | Cook Time: 25min

  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.
  3. Add the mushrooms and fry for another 3 minutes. Add the spinach and tomatoes and cook for a further 1 minute.
  4. Roughly mash the potato and mix into the onion mixture. Season.
  5. Meanwhile, cook the bacon under a preheated grill for 4-5 minutes.
  6. Divide the potato hash into 4 rounds. Heat the remaining oil in a large frying pan and fry the hash rounds for 2 minutes on each side.
  7. Top with bacon and a poached egg, then serve.


Vitamin C23%


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