2 teaspoon - oil
2 - lean rashers back bacon (chopped)
400g - cold cooked potatoes (chunks)
4 - spring onions (finely chopped)
4 - tomatoes (chopped)
4 - eggs

2 teaspoon - oil 2 - lean rashers back bacon (chopped) 400 g - cold cooked potatoes (chunks) 4 - spring onions (finely chopped) 4 - tomatoes (chopped) 4 - eggs

1. Heat the oil in a pan, add the bacon, cook it for 1-2 minutes. Add the potatoes and cook over a medium he'd for 12-15 minutes, turning until brown.

2. Add the spring onions and tomatoes, cook over a low heat for another 4-5 minutes, while poaching the eggs.

3. Poach the eggs in simmering water for 3-4 minutes until whites are set and the yolks still runny.

4. Share the potato hash between 4 warm plates and place the poached egg on top.