Pancetta hash with eggs and apple salad

Name: Pancetta hash with eggs and apple salad
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: olive oil; 6 slices of higher welfare pancetta, cut into wide strips; 2 slices of good-quality ham, torn into pieces; 500g potatoes, cubed; a splash of white wine vinegar; 2 very fresh free-range eggs; a large handful of watercress; 1 red apple, very finely sliced; a squeeze of lemon juice

A brilliant brunch for two

Dairy-free Gluten-free

25 mins

Super easy

serves 2

nutrition per serving

450

Calories

23%

19.5g

Fat

28%

6.1g

Saturates

31%

8.7g

Sugars

10%

2.11g

Salt

35%

28.4g

Protein

57%

50.2g

Carbs

19%

4.7g

Fibre

of an adult’s reference intake

Ingredients

olive oil

6 slices of higher welfare pancetta, cut into wide strips

2 slices of good-quality ham, torn into pieces

500g potatoes, cubed

a splash of white wine vinegar

2 very fresh free-range eggs

a large handful of watercress

1 red apple, very finely sliced

a squeeze of lemon juice

Method

Quick and satisfying, this hash recipe with an apple and watercress salad is super easy to knock up

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.