Breakfast Hash with Bacon and Poached Eggs

Serves 4

700g potatoes, diced

3 tbsp rapeseed oil

1 onion, sliced

150g mushrooms, sliced

100g spinach

150g cherry tomatoes, halved

4 slices of lean back bacon

4 medium eggs, poached

Boil the potatoes for 15-20 minutes until tender, drain and cook 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 pre-heated grill for 4-5 minutes.

Divide the potato hash into 4 rounds. Heat 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 and serve.