Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Savoury pork hash topped with eggs.
Equipment: Large frying pan with lid
Measures and names
Ingredients
- 300 g pork mince (ground pork) or chopped sausage
- 1 onion
- 1 pepper, diced
- 200 g mushrooms, chopped
- 1 tsp paprika
- 4 eggs
- 1 tbsp oil
- Salt and black pepper
- Spinach, to serve
Method
- Heat the oil in a large pan and cook the onion, pepper and mushrooms for 6 minutes, until softened and browning.
- Add the pork and paprika, turn up the heat, and fry for 6–8 minutes, until browned and cooked through. Season well.
- Make four wells in the hash and crack an egg into each.
- Cover and cook gently for 4–5 minutes, until the whites are set and the yolks still runny.
- Serve straight from the pan with fresh spinach alongside. Taste before adding salt — the sausages already season the dish.
Swaps and tips
A great way to use up sausages or leftover pork. Vegetables replace a potato hash to keep it low-carb.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 52 g | 12 g | 5 g | 43 g | 655 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
