• 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.

Recipe tip

Because our healthy diet plans use minimum fat, it’s well worth investing in a good set of non-stick pans.

Goes well with


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