Skillet Farm Hash with a Jammy Fried Egg

A hearty, golden potato and vegetable hash topped with a perfectly fried egg and served with crispy jam-glazed toast — breakfast, lunch, or dinner sorted.

Let's cook

1. Dice 1 medium potato into small 1cm cubes. Boil in salted water for 5 minutes until just tender but not falling apart, then drain well.
2. Heat 1 tablespoon of cooking oil in a skillet over medium-high heat. Add the parboiled potato cubes and press them down gently. Season with salt, pepper, and a pinch of dried paprika or cumin. Let them cook undisturbed for 3-4 minutes until a golden crust forms, then flip.
3. Trim and chop a small handful of green beans into 2cm pieces. Add them to the skillet along with 3 tablespoons of corn. Stir everything together and cook for another 3-4 minutes until the green beans are tender-crisp and everything is nicely browned.
4. Push the hash to the edges of the skillet, add a small knob of butter to the centre, and throw in a large handful of spinach. Stir the spinach into the hash as it wilts, about 1-2 minutes. Taste and adjust seasoning.
5. Slide the hash onto your plate. In the same pan over low heat, add a little butter and crack in 1 egg. Fry gently until the white is set but the yolk is still runny, about 2-3 minutes. Lay the egg on top of the hash.
6. While the egg fries, toast 1-2 slices of bread. Spread generously with jam for a sweet contrast to the savoury hash.
7. Serve the hash and egg immediately with the jammy toast on the side and an extra crack of black pepper over the top.