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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
- Quick and satisfying, this hash recipe with an apple and watercress salad is super easy to knock up
- 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.
- 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.
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