Calories: 260
Fat (of which saturated fat): 13.9 g (2.8 g)
Carbohydrate (of which sugar): 20.9 g (4.7 g)
Salt: 0.27 g
serves 4
3–4 medium mealy potatoes, such as russets or Yukon Gold, cut into 1/2 inch cubes (2 2/3 cups)
2 1/2 cups small broccoli florets
2 tablespoons sunflower oil
1 onion, finely chopped
1 large red bell pepper, cut into small dice
1/4 - 1/2 teaspoon crushed red pepper
4 extra-large eggs
salt and pepper
Cook the potatoes in lightly salted boiling water for 6 minutes. Drain well. Blanch or steam the broccoli for 3 minutes.
Heat the oil in a large skillet over high heat, add the onion and red bell pepper, and sauté for 2–3 minutes to soften. Add the potatoes and cook, turning occasionally, for 6–8 minutes, until tender.
Stir in the broccoli and crushed red pepper, then cook over low heat, turning the mixture occasionally, until golden brown. Season to taste with salt and pepper.
Meanwhile, bring a wide saucepan of water to just simmering point. Break the eggs into the water and poach gently for 3–4 minutes, until softly set.
Spoon the hash onto warm plates and top each portion with a poached egg.