Egg, Potato & Vegetable Hash

Serves: 2

Time: Approx 40 minutes


  • 1 tsp oil

  • 4 eggs

  • 6 medium salad potatoes

  • 1 garlic clove, peeled and crushed or finely sliced

  • ½ tsp dried thyme

  • ½ tsp dried rosemary

  • Vegetables of choice, such as red pepper, courgette, asparagus, cut into chunks

  • 4 spring onions, sliced

  • Pinch of salt and pepper


  1. Place the potatoes in a saucepan, cover with water, bring to the boil, then simmer until cooked.

  2. Whilst the potatoes are cooking, heat the oil in a frying pan or similar.

  3. Add the herbs and vegetables and fry until the latter start to soften.

  4. Add the garlic and spring onion and cook for a further minute.

  5. Slice the cooked potatoes into rounds and add to the frying pan.

  6. Season with salt and pepper, give everything a mix, then crack over the eggs.

  7. Cover the pan with a lid and gently cook until the eggs are to your liking (will likely take longer than if cooking your eggs on their own).