Breakfast Hash with Bacon Hock and Poached Eggs



(Serves 4)

  • 4 rocket potatoes (Caithness Farm)
  • 1 packet of sorrel (Otago Organics)
  • 2 Tablespoons butter
  • 1 white onion – finely sliced
  • 4 cloves garlic – finely sliced
  • 1 bacon hock (Leckies Butchery)
  • 1 teaspoon salt
  • 2 teaspoon fresh thyme leaves
  • 4 eggs (Agreeable Nature Free Range Eggs)
  • 1 Tablespoon white vinegar
  • Water


  1. Remove the skin from the bacon hock and cover with water in a large saucepan.
  2. Bring to a rolling boil and simmer for 1.5 hours. Remove from the water and set aside to cool.
  3. Once cooled pull the meat off the bone and cut into large, long chunks.
  4. Cut the potatoes into approx. 3cm cubes and boil for 15 minutes, or until starting to soften but not falling apart at the touch of a knife. Drain and set aside.
  5. In a large frypan melt the butter on a low – medium heat and add the onions, garlic, thyme and salt. Cook out until the onions are transparent.
  6. Turn up the heat to medium – high heat and add in the rocket potatoes and fry until browning.
  7. Add in the bacon meat and cook until browned stirring frequently to avoid burning.
  8. Remove from heat and add in whole sorrel leaves, stir to combine. The residual heat from the hash will wilt the sorrel.
  9. Boil a saucepan of water and add in the white vinegar. Once boiling place in the eggs and lower the heat. Remove eggs when cooked but the yolks are soft to touch.
  10. Serve the hash with the egg placed on top and season with salt and pepper.
  11. Enjoy


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