NibbowlSign up free

Back to recipes

Veggie Breakfast Hash

Crispy potatoes, peppers and spinach topped with fried eggs.

Ingredients

• 600 g potatoes
• 2 tbsp olive oil
• 1 onion
• 2 red peppers
• 1 tsp smoked paprika
• 100 g baby spinach
• 4 eggs

Method

1. Dice the potatoes. Chop the onion, and deseed and chop the peppers.
2. Parboil the potatoes in boiling water for 5 minutes, then drain well.
3. Heat the oil in a large, lidded frying pan over a medium-high heat. Fry the potatoes for 10 minutes, turning now and then, until crisp.
4. Add the onion, peppers and paprika and cook for 8 minutes until soft. Season with salt and pepper.
5. Stir in the spinach until wilted.
6. Make a gap in the pan for each egg and crack them in.
7. Cover and cook for 4 to 5 minutes, until the egg whites are set. Serve straight away.