Chicken and Potato Hash

Ingredients

• Red potatoes

  Flesh and skin, raw

  2 potato, small or 340g

• Coconut oil

  ½ tbsp or 7g

• Chicken breast

  Broilers or fryers, meat only, raw

  7 oz or 198g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Peas

  Green, frozen, unprepared

  ⅔ cup or 89g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Paprika

  Spices

  1 tsp or 2g

• Spinach

  Raw

  2 cup or 60g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. Prick the new potatoes with a fork and blast them in the microwave at 900w for 8 minutes.
2. Meanwhile, melt the oil in a large frying pan over a medium to high heat. Add the chicken and fry for 2-5 minutes, stirring occasionally until cooked through and no longer pink. Add the spring onions and the peas, and stir-fry for 1 minute, then remove from the heat.
3. Bring a saucepan of water to the boil. Carefully crack your egg into the hot water, reducing the heat until the water is just simmering. Cook the egg for about 4 minutes for a runny yolk, then carefully lift it out with a slotted spoon and drain on paper towels.
4. Once potatoes are finished, carefully halve them, cutting any larger ones into quarters. Return the frying pan to a high heat, then slide in the potatoes and fry, without turning, for about 3–4 minutes or until the potatoes are beginning to brown in places. Add the smoked paprika and spinach, then toss to coat all the ingredients evenly and wilt the spinach.
5. Spoon up your hash, top with the poached egg and finish with a little red pepper flake, if desired.

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