• Prep: 10 mins
  • Cook: 30 mins
  • 2 Servings

Halloumi Hash

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!

  • Step 1 of 4

    Part-cook roasties

    • 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.

  • 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).

  • 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.

  • 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.