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Ham and mustard hash with fried eggs

Ham and mustard hash with fried eggs


A tasty, yet economical dish you could enjoy for breakfast, lunch or dinner

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1374kj 328kcal
  • Fat
    Med 24%
  • Saturates
    Low 17%
  • Sugar
    Low 24%
  • Salt
    Med 24%

% of adult’s reference intake | Carbohydrates per serving : 27g

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Big Bag Option


  • 3 tbsp Co-op olive oil
  • 600g Co-op baby potatoes, halved or quartered if large
  • 1 red onion, sliced
  • 125g bag Co-op spinach
  • 120g Co-op British honey roast ham, torn into strips
  • 2 tbsp Co-op wholegrain mustard
  • 4 Co-op British free range eggs


  1. Preheat the oven to 150ºC/fan 130ºC/Gas 2
  2. Heat 2 tbsp of the olive oil in a large nonstick frying pan over a high heat and add the potatoes
  3. Cook them for 10 mins, tossing regularly, until golden brown
  4. Reduce the heat slightly, add the onion and cook for 3 mins more
  5. Stir in the spinach and cook for 2 mins, stirring constantly until wilted
  6. Add the ham and mustard, then cook for a further 2 mins, stirring constantly
  7. Once the potatoes are tender, transfer the hash to a baking dish or tray and put it in the oven to keep warm
  8. Put the remaining 1 tbsp oil in the pan
  9. Crack in the eggs and season to taste
  10. Fry for 3-5 mins over a low heat, until the whites are crisp round the edges, but the yolks are runny
  11. Divide the hash between 4 plates and top each one with an egg