Breakfast Hash with Bacon and Poached Eggs


At a Glance

  • Potato Type: Russet
  • Prep Method: null
  • Cuisine: American
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

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  • 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

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