Photo of Breakfast hash with poached eggs by WW

Breakfast hash with poached eggs

SmartPoints® value per serving
Total Time
45 min
10 min
35 min


baby potato

250 g, halved

shortcut bacon

135 g, (buy 150g), fat-trimmed, coarsely chopped

red onion

1 medium, sliced


200 g, sliced

cherry tomato

200 g, halved

wholegrain mustard

2 tsp

fresh flat-leaf parsley

1 tbs, chopped


4 medium

oil spray

2 x 3 second spray(s)


  1. Place potatoes in a large saucepan, cover with cold water and bring to the boil. Simmer for 15 minutes, then drain well and set aside.
  2. Lightly spray a large non-stick frying pan with oil and heat over a medium heat. Cook bacon for 5 minutes, stirring, until light golden. Remove bacon and set aside.
  3. Lightly spray pan again, add onion and potatoes, and cook, stirring occasionally, for 5 minutes. Add mushrooms and tomatoes, and cook, stirring occasionally, for a further 5 minutes. Season and stir in mustard, then stir in cooked bacon and half the parsley.
  4. Meanwhile, bring a large deep frying pan of water to the boil then reduce heat to low. Carefully break 1 egg into a cup, then slide egg into water. Repeat with remaining eggs. Simmer eggs gently for 1-2 minutes, or until egg whites are set and yolks are still soft or cooked to your liking.
  5. Divide hash among 4 plates and top with a poached egg, then season with salt and pepper to taste and sprinkle with remaining parsley.


VARIATION: Add 2 cups baby spinach leaves with tomatoes in Step 3 or swap bacon for 80g reduced-fat feta (crumbled) (contains dairy). Omit Step 2 and add feta with parsley in Step 5.

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