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One-pan potato and summer veg hash with poached eggs

“Perfect for weekend brekkies or a working-from-home lunch, this one-pan wonder is packed full of veggies, takes just 35 minutes to make and comes in at only £1.30 per portion.”

  • Timer Prep 10 min
    Cook 25 min
  • Chef hat Easy
    effort

Preparation

Cut into equal size chunks the new potatoes. Roughly dice the courgettes. Finely slice the Sweetheart cabbages. Defrost the frozen peas.

And the rest...

  1. 1 Cook the potatoes in a large pan of boiling salted water for 15 minutes, until tender when poked with a knife. Drain, return to the pan and mash. You could add a knob of butter here, if you like.
  2. 2 Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Add the courgette and cabbage, season with a pinch of salt and pepper, and cook for about 5 minutes, until lightly caramelised.
  3. 3 Add the spinach, stir, then cover with a lid for a minute until it is wilted, then stir in the peas.
  4. 4 Turn down the heat to medium and add the mashed potato. Mix thoroughly, then compress the mixture with a wooden spoon to flatten into a cake.
  5. 5 Fry for about 5 minutes until the base is golden. Cover the pan with a plate and flip over, then slide the hash back into the pan with the uncooked side on the heat. Cook for a further 5 minutes, or until golden.
  6. 6 Meanwhile, over a medium-low heat, poach the eggs for 5 minutes in a pan of simmering water.
  7. 7 Cut the hash into quarters and serve topped with a poached egg and your choice of sauce.

And the rest...