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Ingredient amounts scale to match. Oven and stovetop times stretch for a bigger batch; those show in amber.
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By NHS Healthier Families (© Crown copyright) · Original recipe
Recipe from NHS Healthier Families (© Crown copyright) · Open Government Licence v3.0
Heat the vegetable oil in a large non-stick frying pan and add the bacon, cooking it for 1 to 2 minutes. Tip in the potatoes and cook over a medium heat for 12 to 15 minutes, turning occasionally, until browned.
Add the spring onions and tomatoes, and cook over a low heat for another 4 to 5 minutes, while poaching the eggs.
Poach the eggs in simmering water for 3 to 4 minutes, until the whites are set and the yolks still runny (or longer if you prefer a firm set).
Share the potato hash between 4 warm serving plates and place a poached egg on top. Season with black pepper, then serve.