1 Servings 22 min Cook
2 Potato small (1-3/4" to 2-1/4" dia) Red Potatoes
1/2 Tbsp Coconut Oil
7 Oz Chicken Breast
4 Medium (4-1/8" long) Scallions
2/3 Cup Peas
1 Extra large Egg
1 Tsp Paprika
2 Cup Spinach
1/4 Tsp Crushed Red Pepper Flakes
Prick the new potatoes with a fork and blast them in the microwave at 900w for 8 minutes.
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.
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.
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.
Spoon up your hash, top with the poached egg and finish with a little red pepper flake, if desired.