Potato hash with greens
Achieve three of your five-a-day with our potato hash. Peppers are packed with vitamin C and spinach is rich in iron – a great combo with hearty potatoes
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Prep:10 mins
Cook:40 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 311
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fat 12g
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saturates 2g
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carbs 33g
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sugars 0g
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fibre 8g
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protein 14g
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salt 0.3g
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
Boil the potatoes for 15-20 mins until almost tender, then scoop into a bowl using a slotted spoon. Keep the water for later.
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.
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.
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.
