Breakfast Hash with Bacon and Poached Eggs – USPB
Leave a copy of this recipe for Breakfast Hash with Bacon and Poached Eggs out on the counter as a subtle Mother’s Day hint! A perfect brunch recipe, it can even be served to Mom as breakfast in bed (hint, hint).
- 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: 23mg
Carbohydrates: 41g Fiber: 4g Protein:
15g Potassium: 1123mg