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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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.