Ham & Potato Hash with Baked Beans & Egg
March 15, 2021
Start your day with a hearty ham and potato hash, served with baked beans and a perfectly cooked egg. This classic breakfast dish is both comforting and nutritious, providing a balanced meal to fuel your morning.
Ingredients
600g Potato (diced)
1 calorie Cooking spray
2 Leeks (trimmed, washed & sliced)
175g Lean ham (weighed after trimming & discarding any fat, chopped)
2tbsp Wholegrain mustard
5 Eggs
2 x 410g Can of baked beans
Directions
- Bring a large pan of salted water to the boil. Add the potatoes and boil for 5 minutes until just tender. Drain well and leave in the colander to steam-dry.
- Meanwhile, spray an ovenproof pan with cooking spray. Add the leeks with a splash of water and fry until very soft. Add a few more sprays of the oil, tip in the potatoes along with the ham, and fry to crisp up a little. Heat oven to 200C/180C fan/gas 6.
- Stir in the mustard, 1 egg and a good amount of seasoning with a fork – break up some of the potatoes roughly. Flatten down the mixture, spray the top with oil, and bake in the oven for 15-20 minutes until the top is crisp.
- When the hash is nearly ready, heat 200ml 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 4 eggs and cover with a lid. Cook for 2-4 minutes until the eggs are done to your liking. Meanwhile, heat the beans.
- Lift an egg onto each plate, add a big scoop of hash and spoon on some beans.
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