Walnut Breakfast Hash

Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 Servings
Calories 779kcal


  • 500 g potatoes diced
  • 2 tbsp vegetable oil
  • 1 onion chopped (180g)
  • 150 g cherry tomatoes halved
  • 100 g California Walnuts
  • ½ x 25g pack parsley chopped
  • 200 g spinach
  • 2 medium eggs


  • Boil the potatoes in boiling water for 8-10 minutes until just tender, drain and allow to steam dry.
  • Meanwhile, heat the oil in a large frying pan and fry the potatoes for 5 minutes, add the onion and fry for a further 5 minutes until golden. Stir in the tomatoes, walnuts and parsley and cook for a further 3-4 minutes.
  • Place the spinach in a large bowl and microwave on high for 2-3 minutes until just wilted, add to the pan and season with black pepper.
  • Poach the eggs in boiling water for 2-3 minutes and serve on top of the hash.


Calories: 779kcal | Carbohydrates: 46g | Protein: 23g | Fat: 53g | Saturated Fat: 6.3g | Fibre: 10g | Sugar: 10g
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