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Breakfast Hash with Bacon and Poached Eggs
Ready Time: 35min
Prep Time: 10min
Cook Time: 25min
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
Boil the potatoes for 15-20 minutes until tender, drain and cool slightly.
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. Add the spinach and tomatoes and cook for a further 1 minute.
Roughly mash the potato and mix into the onion mixture. Season.
Meanwhile, cook the bacon under a preheated grill for 4-5 minutes.
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.
Top with bacon and a poached egg, then serve.
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