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
Prep:10 mins
Serves 2
340g baby potatoes, any larger ones halved1 tbsp rapeseed oil1 onion (200g), finely chopped1 green pepper, deseeded and diced1 tsp smoked paprika2 tbsp chopped tarragon leaves160g baby spinach2 eggs
STEP 1Boil the potatoes for 15-20 mins until almost tender, then scoop into a bowl using a slotted spoon. Keep the water for later.STEP 2Meanwhile, 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 3Crush 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 4Return 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.
