Potato and Spinach Hash with Fried Eggs

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  Potato and Spinach Hash with Fried Eggs

 Another great nutritious egg recipe from Daniel Davey, Sports Nutritionist  

Potato and Spinach Hash with Fried Eggs

Serves 3 


  • 750g mini white potatoes
  • 1 tablesp. coconut oil
  • 1 small onion, thinly sliced
  • 1 tablesp. butter
  • A pinch of salt and pepper
  • 4 cloves of garlic, chopped
  • 1 red pepper, thinly sliced
  • 100g coarsely shredded spinach
  • 100g cheddar cheese, grated
  • 3 eggs
  • Pinch of Cayenne pepper (optional)

To Cook

1. In a large pot of boiling salted water cook the potatoes until fork-tender. This will take roughly 10 minutes. drain, let cool slightly and cut into quarters.
2. Meanwhile, heat the coconut oil over a medium-low heat in a large non-stick pan. Add the onion and cook until softened, stirring often. Remove from the pan and set aside.
3.In the same pan, melt the butter over a medium-high heat. Add the potatoes and cook for about 5 minutes, stirring frequently, until light golden brown. Sprinkle with half each of the salt and pepper. Add the garlic and red pepper and cook over a medium heat for about 2 minutes until tender. Add the spinach and onion and cook until the spinach is wilted. Stir in the cheese until melted.
4. Add a little oil to a separate clean pan and cook the eggs over medium heat until the whites are set but the yolks are still soft, or until almost hard if you prefer.
5. Serve the eggs over the hash with a little cayenne pepper sprinkled over them.