Poached Egg with Bacon, Cabbage & Pea Potato Hash

INGREDIENTS

• 1 Large or 2 medium Potatoes
• 100g Mild Streaky Rashers
• 150g Green Cabbage – Finely Sliced
• 50g Peas – Frozen
• 4 Eggs
• 1 tsp Olive Oil
• 1 tsp Vinegar
• Salt
• Pepper
• 5g Fresh Parsley – Chopped (Optional)

METHOD

1. Finely chop the potatoes into 1-2cm cubes. Add the oil to a large frying pan. Season with salt and pepper and add the potatoes to the pan. Fry until golden for 15 minutes. Alternatively, you can roast them in 180°C oven for 15 minutes.
2. Once they are cooked, remove from the pan and set aside. Slice the streaky rashers into small bite sized pieces. Add to the dry pan and cook until golden and crispy.
3. Add in the cabbage and peas, cooking for 2-3 minutes at a high heat. Add the cooked potatoes.
4. Meanwhile, poach the eggs in a simmering pot of water with a pinch of salt and vinegar.
5. Once ready, serve the vegetable hash on a plate, topping with poached eggs and a sprinkling of fresh parsley.