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Breakfast Hash with Bacon and Poached Eggs

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Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Boiled

Dish

Breakfast/Brunch

Prep Time

10 Mins

Cook Time

25 Mins

Serving

Serves 4

Ingredients

  • 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

Preparation

  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.

You may also like our Lemon Poached Potatoes with Asparagus, Artichokes, and Olives recipe.

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Nutrition Facts Per Serving

Calories

384

Fat

19g

Sodium

275mg

Cholesterol

195g

Vitamin C

23mg

Carbohydrates

41g

Fiber

4g

Protein

15g

Potassium

1123mg

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