Breakfast · FIRST EDITION

Potato, spinach & egg breakfast pan

Crisp potatoes and soft spinach with eggs gently cooked in the same pan.

35 minutes · Serves 2

Meals built around lower-cost staples, beans, grains and everyday vegetables.

Serving inspiration · stock photograph

If fried eggs and potatoes are familiar, a lid helps the eggs cook on top while the vegetables stay underneath.

Here’s how.

1
Parboil the potatoes
Cover potatoes with water, bring to a boil and simmer for 7–9 minutes until just tender. Drain well.
2
Make the hash
Heat oil in a wide lidded non-stick pan. Cook onion and potatoes for 8–10 minutes, turning, until golden. Stir in paprika, salt and pepper.
3
Add spinach and eggs
Stir in spinach until wilted. Make a hollow for each egg and crack them in. Add the measured water around the edge and cover.
4
Cook the eggs through
Cook over low heat for 6–9 minutes, checking until the whites and yolks are firm. Serve straight from the pan with a wide spoon.

Use a pan with a tight-fitting lid and keep the heat low once the eggs go in.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.