Breakfast recipe
Crisp potatoes with mushrooms, peppers, spinach, and eggs cooked in the same pan for a filling breakfast.
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Ingredients
large non-stick frying pan with lid, medium saucepan, colander, knife, chopping board
Method
Cut the potatoes into 2cm pieces, slice the mushrooms, dice the peppers, slice the spring onions, grate the garlic, and cut the lemon into wedges.
Put the potatoes in a pan of boiling water and cook for 8 minutes until just soft at the edges but still holding their shape, then drain well.
Heat the olive oil in a large non-stick frying pan over a medium-high heat. Fry the drained potatoes for 8-10 minutes, turning every few minutes, until golden on several sides.
Add the mushrooms, peppers, spring onions, garlic, smoked paprika, and a pinch of salt. Cook for 6-7 minutes until the mushrooms are browned and the peppers have softened.
Fold in the spinach for 1 minute until wilted. Make 8 gaps in the hash, crack in the eggs, cover, and cook for 5-6 minutes until the whites are set.
Season with black pepper and squeeze over a little lemon juice. Spoon into bowls with extra lemon wedges on the side.
