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Red pepper and spinach hash recipe

1 rating

Start the weekend right with this colourful red pepper and spinach hash. Blitz together a spiced red pepper sauce to stir through crispy roast potatoes, before topping with a perfectly poached egg and crumbled feta for a healthy brunch. See method

Serves 4
10 mins to prepare and 25 mins to cook
334 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

800g baby potatoes, halved or quartered if large
2 tbsp olive oil
1 x 460g jar roasted red peppers, drained
400g tin cannellini beans, drained and rinsed
1 tsp ground cumin
1 tsp mild chilli powder
2 garlic cloves, finely chopped
1 lemon, zested
1 tsp white wine vinegar
4 medium eggs
100g baby spinach
50g feta, crumbled
¼ x 30g pack mint, leaves chopped

If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

Energy
1405kj
334kcal 17%
Fat
14g 20%
Saturates
4g 22%
Sugars
3g 4%
Salt
1g 17%

of the reference intake
Carbohydrate 38.7g Protein 16.3g Fibre 5.6g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Toss the potatoes in a large roasting tin with 1 tbsp oil; season. Cook for 25 mins, until crisp and golden.
Meanwhile, put the peppers, cannellini beans, cumin, chilli powder, garlic, lemon zest and remaining oil into a food processor and whizz until smooth. Season to taste. This will make double the amount of paste needed for this recipe (see tip).
Bring a pan of water to the boil, add the vinegar, then turn down to a very gentle simmer and break each egg into the water. Cook for 3-4 mins, until cooked to your liking, then remove with a slotted spoon.
In a bowl, toss the potatoes with the spinach to wilt slightly. To serve, mix in half of the pepper and bean paste and divide between 4 plates. Top each with a poached egg and scatter over the feta and chopped mint.

Tip: Leftover paste will keep in a sterilised jar* for up to 2 weeks. Stir through pasta or simply spread on toast.

See more Healthy recipes

*To sterilise jars for your leftover paste, wash with hot, soapy water and rinse. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C. Boil the lids for 10 mins, then leave to dry.