Pancetta hash with eggs and apple salad

A brilliant brunch for two

Pancetta hash with eggs and apple salad

Pancetta hash with eggs and apple salad

Serves Serves 2
Time Cooks In25 minutes
DifficultySuper easy
Nutrition per serving Plus
  • 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
Tap For Method


  • 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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Tap For Ingredients


  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.