Ham and mustard hash

A tasty dish which can be cooked for any meal.

Ingredients

• 3 tbsp olive oil
• 600g baby potatoes, halved or quartered if large
• 1 red onion, sliced
• 125g bag spinach
• 120g honey roast ham, torn into strips
• 2 tbsp wholegrain mustard
• 1 egg per person

Method

1. Preheat the oven to 150ºC/fan 130ºC/Gas 2
2. Heat 2 tbsp of the olive oil in a large nonstick frying pan over a high heat and add the potatoes
3. Cook them for 10 mins, tossing regularly, until golden brown
4. Reduce the heat slightly, add the onion and cook for 3 mins more
5. Stir in the spinach and cook for 2 mins, stirring constantly until wilted
6. Add the ham and mustard, then cook for a further 2 mins, stirring constantly
7. Once the potatoes are tender, transfer the hash to a baking dish or tray and put it in the oven to keep warm
8. Put the remaining 1 tbsp oil in the pan
9. Crack in the eggs and season to taste
10. Fry for 3-5 mins over a low heat, until the whites are crisp round the edges, but the yolks are runny
11. Divide the hash between 4 plates and top each one with an egg