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Ham & potato hash with poached eggs
This is perfect for a Boxing Day breakfast, or served in the evening with cold turkey and pickles.
Ham & potato hash with poached eggs
Total Time 25 min
Prep 5 min
Cook 20 min
Serves 4
Difficulty Easy
Ingredients
4 spray(s), Calorie controlled cooking spray
1 small, finely sliced, Red onion(s)
500g, cut into bite-size pieces, Potato(es), boiled
150g, chopped, Premium ham
1 splash(es), to taste, Hot Pepper Sauce (Tabasco)
1 sprig, fresh, roughly chopped, Parsley
Method
1. Mist a large nonstick frying pan with cooking spray and fry the onion, seasoned with freshly ground black pepper, for 6-8 minutes, or until soft.2. Add the potatoes and ham to the pan and cook until heated through. Stir in a dash of the Tabasco sauce and cook for 5 minutes until the potatoes start to turn golden brown.3. Meanwhile, poach the eggs in a large pan of simmering water for 2-3 minutes.
4. Divide the hash between bowls and top with a poached egg. Serve garnished with the parsley and seasoned with black pepper.