Breakfast hash with poached eggs

Published 6 November, 2017

Breakfast hash with poached eggs


Serves 4
Cook time 30 minutes
Prep time 10 minutes
SmartPoints per serving 2



250g new potatoes, halved
Calorie controlled cooking spray
150g bacon medallions, trimmed of all fat and roughly chopped
1 small red onion, sliced
200g mushrooms, sliced
200g cherry tomatoes, larger ones halved
2 tsp wholegrain mustard
1 tsp fresh parsley, chopped
4 eggs


1 Put the potatoes in a large pan, cover with cold water and bring to the boil. Simmer for 15 minutes, then drain well and set aside.

2 Mist a large nonstick frying pan with cooking spray, add the bacon and cook for 5 minutes. Remove and set aside.

3 Mist the pan again, add the onion and potatoes, then cook for 5 minutes. Add the mushrooms and tomatoes, and cook for another 5 minutes. Season and stir in the mustard, half the parsley and the cooked bacon.

4 Meanwhile, crack the eggs into a pan of simmering water and poach for about 3 minutes until the whites are just set and the yolks are still soft.

5 Divide the hash between 4 plates and top with a poached egg, then season to taste and sprinkle with the remaining parsley.