Potato hash with greens

• baby potatoes, any larger ones halved↗340g 340g
• rapeseed oil↗1 tbsp 1 tbsp
• onion↗1 1

  (200g), finely chopped

• green pepper↗1 1

  deseeded and diced

• smoked paprika↗1 tsp 1 tsp
• chopped tarragon leaves2 tbsp 2 tbsp
• baby spinach↗160g 160g
• eggs↗2 2

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.