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Breakfast Hash with Bacon and Poached Eggs

A quick and easy breakfast idea from the Home Grown Cereal Association to support Farmhouse Breakfast WeekRead More
Size 5

Availability: In stock

Product Information
  • 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.

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