Breakfast Hash with Bacon and Poached Eggs

• 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.