Veggie Breakfast Hash

Method

1. 1
   • potato 600 g
   • olive oil 4 tbsp

   Cook the potatoes — Heat 3 tbsp olive oil in a large frying pan over medium heat. Add the diced potatoes and cook, stirring occasionally, for 15 minutes until golden and almost tender.

   ⏱15 min
2. 2
   • red bell pepper 2
   • onion 1
   • garlic 2
   • button mushroom 150 g
   • smoked paprika 1 tsp
   • chilli flakes 1 pinch
   • salt to taste

   Cook the vegetables — Add the onion, red bell peppers, garlic, mushrooms, smoked paprika, and chili flakes. Cook for a further 8 minutes until everything is soft and lightly caramelised. Season with salt and pepper.

   ⏱8 min
3. 3
   • egg 4
   • olive oil 4 tbsp

   Poach the eggs — Make four wells in the hash, add the remaining oil, and crack an egg into each. Cover and cook for 7 minutes until the whites are set but the yolks still soft.

   ⏱7 min
4. 4
   • fresh parsley 20 g

   Garnish and serve — Scatter with parsley and serve straight from the pan.