Ham and Potato Hash with Baked Beans and Poached Eggs

This is a classic English breakfast with a beautiful twist. It’s fairly healthy and very hearty. Try it yourself and let us know what you think.


Ham and potato hash is always a good way to start your day – we know. So here’s a pretty good recipe just for you.

600g potatoes, diced
1 can cooking spray, for frying
2 leeks, trimmed, washed and sliced
175g lean ham, weighed after trimming and discarding any fat, chopped
2 tbsp wholegrain mustard
5 eggs
2 x 415g cans reduced sugar & salt baked beans
200ml water

1. Pre-heat the oven to 200° C.
2. Bring a large pan of salted water to the boil. Add the potatoes and boil for five minutes, until just tender. Drain well and leave in the colander to steam-dry.
3. Meanwhile, spray an oven-proof pan with cooking spray. Add the leeks with a splash of water and fry until very soft and squishy. Add a few more sprays of the oil, tip in the potatoes along with the ham, and fry to crisp up a little.
4. Stir in the mustard, one egg and a good amount of seasoning. With a fork, roughly break up some of the potatoes. Flatten down the mixture, spray the top with oil, and bake in the oven for 15-20 mins until the top is crisp.
5. When the hash is nearly ready, heat 200ml of water in a non-stick frying pan with a lid (or use a baking sheet as a lid). When it is steaming (but before it simmers), crack in the remaining four eggs and cover with a lid. Cook for 2-4 mins until the eggs are done to your liking.
Meanwhile, heat the beans.
6. Lift an egg onto each plate, add a big scoop of hash and spoon on some beans. Enjoy.

Recipe inspired by BBC Good Food.

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