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Potato hash with bacon and fried eggs recipe

Potato hash with bacon and fried eggs recipe

8 ratings

Use leftover roasted vegetables in this easy potato hash, perfect for a light lunch or dinner. Top with golden-yolked fried eggs to bring everything together and sprinkle with cayenne to serve. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 328 calories / serving
  • Healthy
  • Gluten-free


  • 2 tbsp olive oil
  • 1 onion, finely sliced​
  • 100g streaky bacon, chopped
  • 550g leftover roasted new potatoes
  • 75g leftover roasted radishes
  • 125g baby spinach
  • 1 lemon, zested 
  • 4 eggs
  • 3 spring onions, finely sliced​
  • pinch of cayenne pepper, to serve
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    5g 26%
  • Sugars

    4g 5%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 22.3g Protein 14.1g Fibre 2.8g


  1. Heat 1 tbsp oil in a frying pan. Add the onion and soften for 6 mins over a low heat. Add the bacon and fry over a medium heat for 6 mins, stirring frequently, until the onion is golden and the bacon crisp. Transfer to a plate using a slotted spoon, leaving any oil in the pan.
  2. Return the pan to the heat. Add the potatoes and fry for 15 mins, stirring occasionally, until golden and crispy, adding the onion, bacon and radishes for the final 5 mins.
  3. Put the spinach in a colander and pour over enough freshly boiled water to wilt. Rinse with cold water, then squeeze out as much liquid as possible. Stir through the potatoes and warm through. Scatter over the lemon zest.
  4. In a frying pan, heat the remaining oil and fry the eggs and spring onion until the egg whites are set. Spoon the hash onto 4 plates and top each with a fried egg, spring onion and a pinch of cayenne pepper.

See more Potato recipes

For top tips on protecting you and your family  when preparing raw meat and poultry, visit Food Safety in the Home.

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