Ingredients
- 1 pack of Nanna Tate Super Crunch Roast Potatoes
- 2 tbsp olive oil
- 200g block of halloumi, cut into bite-sized pieces
- 1 – 2 tsp paprika
- 1 onion, peeled and finely diced
- 1 red pepper, deseeded and diced
- 2 eggs
- Handful of spinach leaves, washed
- Chilli sauce or spicy mayo
Let’s get cooking!
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Step 1 of 4
Part-cook roasties
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Cook Super Crunch Roast potatoes according to the pack instructions, but only for 20 minutes. Remove from oven and cut potatoes into roughly bite-sized pieces, sprinkle with the seasoning, mix and set aside.
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Step 2 of 4
Get frying
Heat the olive oil in a large frying pan, add the onion and pepper and cook on a medium heat to soften. Add the potatoes to the pan and cook for another 5 minutes (add a splash more olive oil if needed).
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Step 3 of 4
make way for squeaky cheese
Push the potato mix over to one side of the pan to make some room and add the halloumi. Gently fry for 5 minutes until starting to go golden, turning to cook evenly.
Sprinkle in the paprika and mix the hash together. Add the spinach and cook for a few minutes to wilt.
Serve onto warmed plates and return the frying pan to the heat.
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Step 4 of 4
on the sunny side
Add a dash of olive oil to the pan and fry your eggs. Serve on top of the hash and finish with a drizzle of spicy sauce or mayo.
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