Leftover pork and potato hash with poached eggs recipe
Great comfort food using bitesize pieces of pork, mashed potato and soft poached eggs. Best enjoyed on a lazy Sunday or popped on a tray to relax in front of the TV – perfect! This recipe is a mouthwatering leftovers idea from our roasted pork leg with thyme and garlic dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once. See method
- 4 potatoes, peeled and cubed
- 15ml (1tbsp) sunflower oil
- 1/2 onion, finely sliced
- 150g (5oz) leftover pork, cubed
- tabasco sauce, to taste
- Worcestershire sauce, to taste
- 4 eggs, poached
Each serving contains
of the reference intake
- Bring a medium pan of water to the boil and add the diced potatoes, boil for 10‑15 minutes or until tender. When cooked, drain through a colander and leave to cool. Meanwhile, heat the oil in large, non-stick frying pan and cook the onion until soft.
- Turn the heat up and add the cooked potatoes and pork, stirring occasionally to achieve a crispy finish to the pork. Whilst it’s cooking, use the back of a fork to mash the potatoes down roughly so they mix with the pork. Add a dash each of tabasco and Worcestershire sauces to taste.
- Bring a small pan of water to the boil. Swirl the boiling water using a spoon handle and carefully crack the eggs into the pan. Cook for 3‑4 minutes and then remove with a slotted spoon. Drain on kitchen paper. Divide the hash between 4 plates and top each with a poached egg.
See more Pork recipes
Please note that 150g (5oz) of pork is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.