Potato hash with pulled pork and poached eggs recipe

  • Serves 2
  • 5 mins to prepare and 25 mins to cook
  • 526 calories / serving
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This quick and hearty brunch brings the best out of one of the UK’s oldest potato varieties and is also perfect for making the most of your leftover pulled pork. Packed with rich, warming spices, this delicious blend of crispy pork and fluffy potatoes is only made better by the perfectly poached egg sitting on top. 

  1. Bring a large pan of water to the boil and cook the potatoes for 5 minutes, until slightly softened. Drain, then pat dry.
  2. Heat the oil in a large frying pan. Add the onion and cook for 5 minutes, or until softened but not coloured. Add the spices and fry for 1 minute, until fragrant. Tip in the potato and cook for 10-15 minutes, until crisp on the outside and softened and fluffy on the inside.
  3. Bring another pan of water to the boil. Reduce to a gentle simmer and add the vinegar. Crack the eggs into the water and poach for 3 minutes, or until the whites are cooked, but the yolks are still runny*.
  4. Meanwhile, add the pulled pork or ham to the potatoes and cook until warmed through. Divide the hash between two plates and top each with a poached egg. Scatter over the spring onions and coriander. Serve with a little chilli sauce on the side, if you like.

*If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are solid.

See more Christmas leftovers recipes

  • Ingredients

  • 400g (13oz) King Edward potatoes, diced
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • pinch chilli flakes
  • 1 tbsp white wine vinegar
  • 2 eggs
  • 170g (6oz) cooked pulled pork, or ham, shredded
  • 3 spring onions, sliced on the diagonal
  • small handful coriander, roughly chopped
  • chilli sauce, to serve (optional)
  • Energy 2210kj 526kcal 26%
  • Fat 25g 35%
  • Saturates 5g 27%
  • Sugars 11g 12%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 50.7g Protein 30.9g Fibre 5.8g


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