Potato hash with greens

 

Ingredients

• 340g baby potatoes, any larger ones halved
• 1 tbsp rapeseed oil
• 1 onion (200g), finely chopped
• 1 green pepper, deseeded and diced
• 1 tsp smoked paprika
• 2 tbsp chopped tarragon leaves
• 160g baby spinach
• 2 eggs

• Method

  • 
    STEP 1

    Boil the potatoes for 15-20 mins until almost tender, then scoop into a bowl using a slotted spoon. Keep the water for later.
  • STEP 2

    Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and cook the onion for 5 mins, stirring frequently until starting to colour. Add the pepper and cook for 5 mins more.
  • STEP 3

    Crush the cooked potatoes using a masher. Stir them into the onion and pepper, along with the paprika and tarragon. Cook for 5-10 mins, turning them over occasionally so they brown.
  • STEP 4

    Return the potato water to a low heat. Add the spinach to the hash and stir through to wilt. Crack the eggs into the potato water once it’s simmering and poach them for a few minutes until cooked to your liking. Remove from the pan using a slotted spoon. Serve the hash topped with the eggs and serve.