Boil the potatoes for 15-20 minutes until tender, drain and cool 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 preheated grill for 4-5 minutes.
Divide the potato hash into 4 rounds. Heat the 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, then serve.
Ideal for using up leftover cooked potatoes. For a breakfast brunch, add sausages.
*Recipe supplied by Shake Up Your Wake Up, which aims to raise awareness of the importance of eating breakfast.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.