Ham & potato hash with baked beans & healthy ‘fried’ eggs

30-60 minutes 4 servings 600 kcal or less easy dinner everyday dinner fibre folate healthy brunch weeknight dinner winter

N/A

Source

Ingredients

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

Method

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.

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.

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.

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.

Lift an egg onto each plate, add a big scoop of hash and spoon on some beans.