Healthy Breakfast Hash

METHOD

1. Grill the bacon for 4-5 mins until crispy, set aside and keep warm.

2. Place the potatoes in a pan of salted cold water, bring to the boil then simmer for 10 mins until tender, drain and set aside.

3. Heat a non-stick pan adding 1 tbl of olive oil. Fry the onions for 2-3 mins then add the mushrooms. Cook for a further 2-3 mins and add the mushrooms to cook for a further 4 mins. Finally add the spinach and cook for 1 minute and remove from the heat and set aside.

4. Roughly, mash the potatoes; combine with the onion, mushroom and spinach mixture and season.

5. Divide the hash mixture into 4 even rounds, in a large frying pan add 2 tbls of olive oil, and fry the hash rounds for 2 mins on each side.

6. Whilst the hash is frying, soft Poach 2 eggs in slightly salted water for 4 mins do not boil.

7. To serve, simply plate the hash rounds, top with a poached egg, finely snipped chives, crispy bacon rasher and pinch of Sea Salt and Cracked Black Pepper.

What you will need