• Level
  • Serves
  • Time
    15 minutes
  • Method :
    1. Heat the cooking fat in a large frying pan and add the onion and bacon. Fry for 5 minutes.
    2. Add the grated carrot. Season with black pepper. Continue to fry everything for a further 10 minutes, stirring occasionally, until the bacon crisps up.
    3. In the meantime place a pan of water on to boil. Once the water has come to a rolling boil, crack the eggs into the water. Set a timer for 3 minutes.Once the time is up immediately remove the poached eggs from the water using a slotted spoon and place onto a piece of kitchen roll on a plate to drain off the water.
    4. Place the hash onto individual plates and top with the poached eggs. Serve with raw or wilted spinach.