Red pepper and spinach hash

Red pepper and spinach hash recipe

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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

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

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

  1. 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.
  2. 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).
  3. 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.
  4. 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.

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