Poached Egg with Bacon, Cabbage & Pea Potato Hash
Dunnes Stores
Dunnes Stores
Recipe - Beacon Court
Poached Egg with Bacon, Cabbage & Pea Potato Hash
Prep Time10 Minutes
Servings1
Cook Time20 Minutes
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)
Directions
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
- 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.
- 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.
- Add in the cabbage and peas, cooking for 2-3 minutes at a high heat. Add the cooked potatoes.
- Meanwhile, poach the eggs in a simmering pot of water with a pinch of salt and vinegar.
- Once ready, serve the vegetable hash on a plate, topping with poached eggs and a sprinkling of fresh parsley.
10 minutes
Prep Time
20 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
Dunnes Stores Floury Irish Baby Rooster Potatoes 1kg
€1.09€1.09/kg
Dunnes Stores Smoked Irish Streaky Rashers 350g
€2.49€7.11/kg
Dunnes Stores Fresh Irish York Cabbage
€1.19
Dunnes Stores My Family Favourites Garden Peas 1080g
€1.20€1.11/kg
Dunnes Stores 12 Irish Free Range Eggs Jumbo
€4.45€0.37 each
Not Available
Chef Distilled Malt Vinegar 568ml
€2.19€3.86/l
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Dunnes Stores Irish Herb Flatleaf Parsley 30g
€1.00€0.03/g
Recipe
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
- 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.
- 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.
- Add in the cabbage and peas, cooking for 2-3 minutes at a high heat. Add the cooked potatoes.
- Meanwhile, poach the eggs in a simmering pot of water with a pinch of salt and vinegar.
- Once ready, serve the vegetable hash on a plate, topping with poached eggs and a sprinkling of fresh parsley.