Steps
- Boil 340g of baby potatoes for 15-20 minutes, until nearly tender, halving larger ones first. Lift out, reserving the water, and roughly crush.
- Meanwhile, heat 1 tablespoon of canola oil in a large nonstick skillet over medium heat. Cook 200g of finely chopped onion for 5 minutes, until starting to color.
- Add 1 deseeded diced green bell pepper and cook for 5 minutes. Stir in the potatoes, 1 teaspoon of smoked paprika, and 2 tablespoons of chopped tarragon leaves.
- Cook for 5-10 minutes, turning occasionally, until browned. Stir in 160g of baby spinach until wilted.
- Bring the reserved water to a gentle simmer. Poach 2 eggs until the whites are set and the yolks are cooked to your liking, then lift out and place on the hash.