Ingredients
- 6 pork chipolatas (cut into bitesize pieces)
- 200g new potatoes (pre-boiled, skin on)
- Half a bag of spinach (washed)
- 1 pepper (roughly chopped)
- 1 red onion (chopped)
- 2 garlic cloves (sliced)
- As many chilli flakes as you can handle
- Dried Italian herbs
- 2 eggs
- Salt, pepper & 1tbsp oil
Instructions
- Heat the oil in a large non-stick pan on a medium-high heat. Add the sausages and fry for 5 mins.
- Add the pepper and onion. Fry for a further 5 mins until everything’s looking a little browner.
- Add the potatoes and garlic. Fry for 8 mins until potatoes are golden and sausages are cooked.
- Add the spinach, seasoning, chilli flakes and herbs and stir through.
- Push everything to the side to make room. Crack both eggs into the pan, separating them from each other and the hash as much as you can. Fry for 5 mins or until the eggs are cooked (preferably with a bit of crisp on the bottom).
- Serve the hash onto plates, with a fried egg on top. Sprinkle more seasoning and chilli flakes on top!
My family loved it and asked for the recipe.