Curried Potato, Mushroom & Spinach Hash with Eggs

Potato & Mushroom Hash 004aBrunch, lunch or a light vegetarian dinner this dish fits the bill.

This sort of dish is a great way to use up what is in the fridge, so don’t be too hang up on quantities or even exact ingredients. A diced red or green capsicum is a good addition as are other vegetables such as broccoli or cauliflower. Or add any leftover cooked
vegetables you might have.

Using curry powder is a quick way to add flavour, but you could omit it if you wish and use your favourite dried mixed herb blend instead.

Curried Potato, Mushroom & Spinach Hash with Eggs

I usually cook potatoes for dishes such as this in the microwave as it is quick and easy, but you could boil or bake them if you wish. Or use
leftover potatoes from last night’s meal.

Serves 4

2 tbsp olive oil
1 medium (about 150g) red onion, diced
250g button mushrooms, sliced
2 tsp curry powder
1kg cooked potatoes, cut into 2.5cm pieces
2 medium tomatoes, chopped
1 bunch spinach, chopped
juice of 1 lemon
salt and freshly ground black pepper, to taste
4 free-range eggs

1              Place oil and onion in a frying pan over a medium heat and cook, stirring occasionally, for 5 minutes or until onion starts to
soften. Add mushrooms and cook, stirring occasionally, for 5-8 minutes longer or until mushrooms give up their juices and they evaporate. Add curry powder, stir to combine and cook for 1 minute longer or until fragrant.
2              Add potatoes and cook, stirring frequently, for 5 minutes or until potatoes start to brown and are heated through. Add tomatoes and spinach and cook, stirring frequently, for 5 minutes longer or until spinach wilts. Add lemon juice and season to taste with salt and black pepper.
3              Meanwhile, poach eggs or fry eggs – see a previous post for Perfect Poached Eggs.
4              To serve, divide potato mixture between serving plates and top with an egg.

Serving suggestion: Serve with a side of pan-fried haloumi or grilled bacon.

Happy cooking and eating.

Recipe by Rachel Blackmore

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