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  • Serves:2
  • Prep Time:20 mins
  • Cook Time:20 mins

Pancetta Hash With Eggs & Apple Salad

+1 Edgell Sliced Mushrooms

Nothing beats a good breakfast. And Jamie Oliver’s spin on the Sunday fry-up is anything but ordinary. However, there’s just one thing missing: mushrooms. So we’ve added them in for the complete big brekkie. All you’ll need now is the weekend newspaper.


Original recipe by Jamie Oliver | 28.10.13


Ingredients

  • Olive oil
  • 6 slices of pancetta, cut into wide strips
  • 2 slices good-quality ham, torn into pieces
  • 500g potatoes, cubed
  • 1 splash white wine vinegar
  • 2 fresh free range eggs
  • 1 large handful watercress
  • 1 red apple very finely sliced
  • 1 squeeze lemon juice

Method

Heat a wide frying pan and add a splash of oil. Fry the pancetta, ham and potatoes together for 10-12 minutes, tossing occasionally until the potatoes are cooked, golden and crisp.

ADD EDGELL SLICED MUSHROOMS IN BUTTER SAUCE TO FRYING PAN AND STIR UNTIL HEATED THROUGH. DIVIDE THE MIX BETWEEN 2 PLATES.

Meanwhile, bring a wide saucepan of water to the boil and add a splash of white wine vinegar. Poach 2 eggs gently in the water for a couple of minutes, until softly set. Remove and place one on each plate of ham and potatoes.

Toss the watercress and sliced apple together and dress with a pinch of salt and pepper, a squeeze of lemon juice and a splash of olive oil. Top the poached eggs with a little pile of salad and serve.

Tips

The apple and watercress salad isn’t just there because it looks good. The sweet, sour and bitter flavours perfectly complement the savoury taste of the pancetta hash.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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