Ingredients
For the potatoes
- 1 pack of Nanna Tate Super Crunchy Roast potatoes
- 1tbsp olive oil
- 200g block of halloumi, cut into large bite size pieces
paprika, to season - 1 onion, peeled and finely diced
- 1 red pepper, deseeded and diced
- 2 eggs
handful of spinach (optional) - chilli sauce or spicy mayo (optional)
Let’s get cooking!
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Step 1 of 4
Get that oven hot
Cook the Super crunchy roast potatoes according to the pack instructions. Remove from the oven after 20 minutes, cut potatoes roughly into bite size pieces, sprinkle over the seasoning, mix and set aside.
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Step 2 of 4
Get your pan ready
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Heat the olive oil in a large frying pan, add the onion and pepper and cook for 5 minutes on a medium heat to soften. Add the potatoes to the frying pan and cook for 5 minutes, add a splash more olive oil if needed.
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Step 3 of 4
A gentle squish
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Push the potatoes to one side of the pan to makes some room, fry the halloumi until starting to go golden, about 5 minutes. Add the paprika and mix the hash together. Add the spinach and cook for another 2-3 minutes on a medium high heat, stirring if needed. Serve onto 2 plates or in a dish to share.
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Step 4 of 4
Finishing touches
Fry the eggs as you usually would and serve on top of the hash along with some chilli sauce or your fav sauce.
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