Overnight oats with apricots & yogurt
Soaking oats overnight is great for a speedy breakfast the next day, and it makes them easier to digest. Antioxidant-rich chia seeds and apricots are thought to benefit heart health
Potato hash with greens
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 340g baby potatoes, any larger ones halved
- 1 tbsp rapeseed oil
- 1 onion(200g), finely chopped
- 1 green pepperdeseeded and diced
- 1 tsp smoked paprika
- 2 tbsp chopped tarragon leaves
- 160g baby spinach
- 2 eggs
Nutrition: Per serving
- kcal311
- fat12glow
- saturates2g
- carbs33g
- sugars10g
- fibre8g
- protein14g
- salt0.3g
Method
step 1
Boil the potatoes for 15-20 mins until almost tender, then scoop into a bowl using a slotted spoon. Keep the water for later.
step 2
Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and cook the onion for 5 mins, stirring frequently until starting to colour. Add the pepper and cook for 5 mins more.
step 3
Crush the cooked potatoes using a masher. Stir them into the onion and pepper, along with the paprika and tarragon. Cook for 5-10 mins, turning them over occasionally so they brown.
step 4
Return the potato water to a low heat. Add the spinach to the hash and stir through to wilt. Crack the eggs into the potato water once it’s simmering and poach them for a few minutes until cooked to your liking. Remove from the pan using a slotted spoon. Serve the hash topped with the eggs and serve.
