Jamie Oliver

Pancetta hash with eggs and apple salad

A brilliant brunch for two

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Pancetta hash with eggs and apple salad

Serves 2
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    539
    27%
  • Fat
    24.9g
    36%
  • Saturates
    5.9g
    30%
  • Protein
    31.4g
    70%
  • Carbs
    44.0g
    17%
  • Sugar
    7.3g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    539
    27%
  • Fat
    24.9g
    36%
  • Saturates
    5.9g
    30%
  • Protein
    31.4g
    70%
  • Carbs
    44.0g
    17%
  • Sugar
    7.3g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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
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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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