Breakfast Hash with Bacon and Poached Eggs
In stock
- 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
Equipment:
- AGA Saucepan
- AGA Cast Aluminium Grill Pan
- AGA Stainless Steel Frying Pan
- Timer
- Masher
Boil the potatoes for 15-20 minutes until tender, drain and cook slightly.
2, 3 and 4 oven AGA: To make the mashed potato boil the diced potatoes for 5 minutes, drain well and place in the simmering oven for 15 minutes to steam.
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, grill the bacon. Divide the potato hash into 4 round. 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 and serve. Garnish with vine tomatoes roasted in the roasting oven at the same time the bacon grills.
| Size | 5 |
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