The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork & veg hash with a fried egg
Perfect for brunch, lunch or dinner, this pork and potato hash is comfort food in a bowl. Chunks of tender pork and golden roasted potatoes join carrots, onion, cabbage and spinach in a herby, savoury sauce – and it’s all topped with a fried egg. Could it get any better?
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 4 eggs (use half) (Eggs) (free range medium egg)
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 80g baby spinach
- 500g potatoes
- 1 onion
- 2 carrot
- 1 savoy cabbage
- 1 handful of fresh thyme
- 300g pork medallions
Nutritional Information
Calories: 609
Protein: 52g
Carbs: 72g
Fat: 11g
Ingredients
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 4 eggs (Eggs) (free range medium egg)
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 160g baby spinach
- 1000g potatoes
- 2 onion
- 4 carrot
- 1 savoy cabbage
- 1 handful of fresh thyme
- 600g pork medallions
Nutritional Information
Calories: 601
Protein: 52g
Carbs: 71g
Fat: 11g
Pork & veg hash with a fried egg
Perfect for brunch, lunch or dinner, this pork and potato hash is comfort food in a bowl. Chunks of tender pork and golden roasted potatoes join carrots, onion, cabbage and spinach in a herby, savoury sauce – and it’s all topped with a fried egg. Could it get any better?
Cook time:
40 mins
Cuisine:
British
Food group:
Pork
Allergens: Eggs
Cooking Instructions
Get the spuds going
- Heat your oven to 240ºC/fan 220ºC/gas 9/air fryer 200ºC.
- Cut the potatoes into 1cm cubes and put them on a baking tray lined with baking paper (or into the air-fryer basket). Spritz with cooking spray, lightly season and roast for 25-30 mins (air-fry for 18-20 mins).
Start prepping
- Meanwhile, peel the onions and cut each into 8 wedges, then dice the carrots into 1cm cubes.
- Core and thinly slice the cabbage, and finely chop the thyme leaves.
- On a separate board, trim any visible fat from the pork, then chop into bite-size chunks.
Sizzle & simmer
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions, carrots and cabbage for 5 mins.
- Tip in the thyme and pork and cook for 10 mins, until everything is beginning to brown.
- Squeeze in the garlic & herb paste, scatter over the spinach and cook for 2 mins.
- Add the stock powder and pour in 150ml water (250ml for 4 portions). Stir well and simmer for 5-7 mins, until the pork is cooked through.
Fry the eggs
- At the same time, spritz a non-stick frying pan with cooking spray and put it over a medium-high heat. Once itʼs hot, crack in 2 of the eggs (all of them for 4 portions), saving any leftover eggs for another dish, and fry until theyʼre cooked how you like them.
Bring everything together
- Transfer the potatoes to a large mixing bowl and add the saucy veg and pork. Stir for a few mins until the potatoes begin to thicken the stock slightly, then top with the eggs.
- Add a grind of black pepper and serve.