At a Glance
- Potato Type: Russet
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Many Faces of Potatoes
- 4 medium eggs, poached
- 4 slices lean bacon
- 2/3 cup cherry tomatoes, halved
- 7/8 cup spinach
- 2/3 cup mushrooms, sliced
- 1 onion, sliced (2 cups)
- 1 1/2 lbs. russet potatoes, diced
- 3 tbsp. grapeseed oil
Boil the potatoes for 15-20 minutes until tender, drain and cool slightly.
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, cook the bacon under a preheated grill for 4-5 minutes.
Divide the potato hash into 4 rounds. 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, then serve.
Calories: 384 Fat: 19g Cholesterol: 195mg Sodium: 275mg Vitamin C: 23% Carbohydrates: 41g Fiber: 4g Protein: 15g Potassium: 1123mg