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

  • Prep:10 mins
    Cook:40 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 311
  • fat 12g
  • saturates 2g
  • carbs 33g
  • sugars 0g
  • fibre 8g
  • protein 14g
  • salt 0.3g


  • 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


  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. 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. 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. 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.

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