Cabbage and Potato Hash with Poached Eggs

Yield: 2 servings

2 cups new potato

1 tbsp olive oil

1 cup green cabbage, finely chopped

2 spring onions, finely sliced

1 tbsp chives, finely chopped

2 eggs

75g smoked salmon

1. Cook the potatoes in a pan of boiling water until tender, then drain. When slightly cool, roughly chop and squash the potatoes.

2. In a non-stick frying pan, heat the oil over medium heat. Sweat the cabbage and the spring onions in the pan for 2 minutes.

3. Add potatoes and chives to the pan. Cook for 4 to 5 minutes, then flip over and cook for a further 4 to 5 minutes.

4. Meanwhile, bring a small pan of water to a rolling boil, then reduce the heat so it is just simmering. Crack the eggs into the pan and simmer for about 3 mins until the whites are cooked and the yolk is just beginning to set. Remove with a slotted spoon and drain on kitchen paper.

5. To serve, divide the hash between two plates, place the smoked salmon and poached eggs on top, and grind black pepper on top, to taste.

https://www.bbcgoodfood.com/recipes/poached-eggs-smoked-salmon-and-bubble-squeak