Hash and Eggs

Serves: 2
Easy
Time: 45 minutes

INGREDIENTS:

400g red rascal or desiree potatoes, peeled and cut into 3cm pieces
2 tablespoons extra virgin olive oil, plus extra to drizzle
1 tablespoon rosemary, finely chopped
2 garlic cloves, finely chopped
150g mixed mushrooms (brown, button and shiitake)
1 small leek, halved and finely sliced
1 cup baby spinach leaves
4 eggs
¼ cup grated Gruyère cheese

METHOD:

1. Preheat oven to 180°C (160°C fan-forced). Combine the potatoes, olive oil, rosemary and garlic in a 22cm roasting pan or oven-safe frypan and toss until well coated. Bake for 15 minutes. Remove from the oven and add the mushrooms and leek. Give all the ingredients another toss, place back into the oven and cook for a further 10 minutes. 

2. Remove the pan from the oven again and stir in the spinach. Crack the eggs into the pan, spacing them out, and bake for 6-8 minutes, depending on how you like your eggs. 

3. Sprinkle with Gruyère cheese, drizzle with extra oil and season with salt and freshly ground black pepper to serve.

“This is a true breakfast for champions!”