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Categories:Viewed: 58 - Published at: 7 years ago
Ingredients
- 3 tablespoons olive oil
- 1 lb potato, peeled and diced
- 1 garlic clove, crushed
- 8 slices bacon, roughly chopped
- 6 scallions, sliced
- 1 tablespoon coarse grain mustard
- salt & freshly ground black pepper
- 4 eggs
Method
- Heat the oil in a large frying pan and cook the potatoes over a low heat for 10-15 minutes, turning occasionally.
- Add the garlic and bacon and increase the heat. Fry for 5-6 minutes, tossing occasionally, until the potatoes and bacon are golden.
- Add the onions and cook for 1 minute.
- Stir in the mustard and plenty of salt and pepper. Divide between four plates and keep warm.
- Half fill a small frying pan with water and bring to a simmer. Carefully break in the eggs and allow the water to come back to the boil. Simmer for 1 minute, then remove each egg using a slotted spoon.
- Top each plate of hash with a poached egg, sprinkle with black pepper and serve immediately.
