Pancetta hash with eggs and apple salad

Pancetta hash with eggs and apple salad

A brilliant brunch for two

A brilliant brunch for two

Serves 2

Cooks In25 minutes

DifficultySuper easy

Nutrition per serving

• Calories 450 23%

• Fat 19.5g 28%

• Saturates 6.1g 31%

• Sugars 8.7g 10%

• Salt 2.11g 35%

• Protein 28.4g 57%

• Carbs 50.2g 19%

• Fibre 4.7g -

Of an adult's reference intake

Ingredients

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

Method

1. Quick and satisfying, this hash recipe with an apple and watercress salad is super easy to knock up
2. 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. Divide between 2 plates.
3. 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.
4. 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.