One-pan potato and summer veg hash with poached eggs

Preparation

Cut into equal size chunks the new potatoes. Roughly dice the courgettes. Finely slice the Sweetheart cabbages. Defrost the frozen peas.

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1. 1 Cook the potatoes in a large pan of boiling salted water for 15 minutes, until tender when poked with a knife. Drain, return to the pan and mash. You could add a knob of butter here, if you like.
2. 2 Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Add the courgette and cabbage, season with a pinch of salt and pepper, and cook for about 5 minutes, until lightly caramelised.
3. 3 Add the spinach, stir, then cover with a lid for a minute until it is wilted, then stir in the peas.
4. 4 Turn down the heat to medium and add the mashed potato. Mix thoroughly, then compress the mixture with a wooden spoon to flatten into a cake.
5. 5 Fry for about 5 minutes until the base is golden. Cover the pan with a plate and flip over, then slide the hash back into the pan with the uncooked side on the heat. Cook for a further 5 minutes, or until golden.
6. 6 Meanwhile, over a medium-low heat, poach the eggs for 5 minutes in a pan of simmering water.
7. 7 Cut the hash into quarters and serve topped with a poached egg and your choice of sauce.

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