Ham & potato hash with poached eggs
Calorie controlled cooking spray
1 small, finely sliced
500 g, cut into bite-size pieces
150 g, chopped
Hot Pepper Sauce (Tabasco)
1 splash(es), to taste
Egg, whole, raw
4 medium, raw
1 sprig(s), fresh, roughly chopped
- Mist a large nonstick frying pan with cooking spray and fry the onion, seasoned with freshly ground black pepper, for 6-8 minutes, or until soft.
- Add the potatoes and ham to the pan and cook until heated through. Stir in a dash of the Tabasco sauce and cook for 5 minutes until the potatoes start to turn golden brown.
- Meanwhile, poach the eggs in a large pan of simmering water for 2-3 minutes.
- Divide the hash between bowls and top with a poached egg. Serve garnished with the parsley and seasoned with black pepper.