Breakfast- Potato and Poached Egg Hash
I chose this recipe because it sounded like a naughty weekend breakfast but it is surprisingly only 194 calories per portion and the portion is a fair size for breakfast.
I love fried potato and bacon, who doesn’t? And the addition of the tomatoes and spring onions made it taste fresh and less stodgy.
The cooking times for this were spot on but that is assuming you have already cooked and chilled the potatoes or have some left over from the day before. If you need to cook the potatoes at the same time, add another 20 minutes to the recipe. Fried potatoes work better with cold potatoes but it isn’t essential.
I love poached egg and you can’t beat a nice runny one in my opinion but that of course is up to you.
Perfect weekend breakfast!
Recipe- serves 4
194 calories per portion, 10 minutes prep time, 20 minutes cooking time
3 tsp vegetable oil
3 lean rashers of back bacon, chopped
400g cold cooked potatoes, cut into chunks
4 spring onions, finely chopped
4 tomatoes, chopped
Freshly ground pepper
What to do:
1. Heat the vegetable oil in a large non-stick frying pan. Add the bacon, cooking it for 1-2 minutes. Add the potatoes and cook over a medium heat for 12-15 minutes, turning occasionally, until browned.
2. add the spring onions and tomatoes and cook over a low heat for another 4-5 minutes, while poaching the eggs.
3. Poach the eggs in simmering water for 3-4 minutes, until the whites are set and the yolks still runny. (Like them firmer? Poach them for longer).
4. Share the potato hash between 4 warm plates and place a poached egg on top. Add a pinch of black pepper and serve.
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