Ham & potato hash with baked beans & healthy ‘fried’ eggs
- Sarah Cook
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins - 30 mins
A star rating of 4.3 out of 5.16 ratingsRate
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Makeover your fry-up with this low-fat, low-calorie ham hash brown and healthier 'fried' eggs - a great brunch or weeknight dinner
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Ingredients
Nutrition
Units:
MetricUS
-
600g potato
diced
-
1 Cal cooking spray
for frying
-
2 leeks
trimmed, washed and sliced
-
175g lean ham
weighed after trimming and discarding any fat, chopped
-
2 tbsp wholegrain mustard
-
5 eggs
-
2 x 415g cans reduced sugar & salt baked beans
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Nutrition: per serving
-
kcal499
low
-
fat15g
low
-
saturates4g
-
carbs49g
-
sugars10g
-
fibre13g
-
protein37g
-
salt3.6g
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Method
-
step 1
Bring a large pan of salted water to the boil. Add the potatoes and boil for 5 mins until just tender. Drain well and leave in the colander to steam-dry.
-
step 2
Meanwhile, spray an ovenproof pan with cooking spray. Add the leeks with a splash of water and fry until very soft and squishy. Add a few more sprays of the oil, tip in the potatoes along with the ham, and fry to crisp up a little. Heat oven to 200C/180C fan/gas 6.
-
step 3
Stir in the mustard, 1 egg and a good amount of seasoning with a fork – break up some of the potatoes roughly as you do. Flatten down the mixture, spray the top with oil, and bake in the oven for 15-20 mins until the top is crisp.
-
step 4
When the hash is nearly ready, heat 200ml water in a non-stick frying pan with a lid (or use a baking sheet as a lid). When it is steaming (but before it simmers), crack in the remaining 4 eggs and cover with a lid. Cook for 2-4 mins until the eggs are done to your liking. Meanwhile, heat the beans.
-
step 5
Lift an egg onto each plate, add a big scoop of hash and spoon on some beans.
Recipe from Good Food magazine, December 2014
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A star rating of 4.3 out of 5.16 ratings
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