Ham & potato hash with baked beans & healthy ‘fried’ eggs

• potato↗600g g

  diced

• 1 Cal cooking spray

  for frying

• leeks↗2

  trimmed, washed and sliced

• lean ham175g g

  weighed after trimming and discarding any fat, chopped

• wholegrain mustard↗2 tbsp tbsp
• eggs↗5
• reduced sugar & salt baked beans2 x 415g cans

  2 x 415g cans

Step-by-step instructions

1. 1

   Bring a large pan of salted water to the boil. Add the potatoes and boil for 5 mins until just tender. Drain well and leave in the colander to steam-dry.

2. 2

   Meanwhile, spray an ovenproof pan with cooking spray. Add the leeks with a splash of water and fry until very soft and squishy. Add a few more sprays of the oil, tip in the potatoes along with the ham, and fry to crisp up a little. Heat oven to 200C/180C fan/gas 6.

3. 3

   Stir in the mustard, 1 egg and a good amount of seasoning with a fork – break up some of the potatoes roughly as you do. Flatten down the mixture, spray the top with oil, and bake in the oven for 15-20 mins until the top is crisp.

4. 4

   When the hash is nearly ready, heat 200ml water in a non-stick frying pan with a lid (or use a baking sheet as a lid). When it is steaming (but before it simmers), crack in the remaining 4 eggs and cover with a lid. Cook for 2-4 mins until the eggs are done to your liking. Meanwhile, heat the beans.

5. 5

   Lift an egg onto each plate, add a big scoop of hash and spoon on some beans.