BUDGET FRIENDLY 26 MINUTES
Crispy potato & pea hash
Golden pan-fried potatoes with sweet peas, finished with a runny egg if you fancy.
8 minPREP18 minCOOK2SERVES
WHAT YOU’LL NEED
Ingredients
Serves 2
- 400 gwaxy potatoes, diced small
- 2 tbspolive oil
- ½brown onion, diced
- 1 cupfrozen peas
- ½ tspsmoked paprika
- 2 (optional)eggs
- 1 tbspchopped parsley
LET’S GET COOKING
Method
- Put the diced potatoes in a microwave-safe bowl with 1 tablespoon of water. Cover and microwave for 4 minutes, until just tender. Drain well.
- Heat the oil in a large frying pan over medium-high heat. Add the potatoes and onion in a single layer and cook for 8–10 minutes, turning occasionally, until crisp and golden.
- Stir in the peas and paprika. Cook for 2–3 minutes until the peas are hot. Season with salt and pepper.
- If using eggs, fry them in a separate pan to your liking. Serve on top of the hash with parsley.
Can I adapt this recipe?
Yes. This recipe is designed for a home kitchen. Use the substitution tip on this page as a starting point, and adjust the seasoning to taste. Ingredient swaps can change cooking time and texture, so check that food is cooked through before serving.
Need a swap or a little cooking help?
Ask the helper →Ask the kitchen helper about ingredients, substitutions or what to make next.