Egg and potato hash

Potatoes are a great way to fill up when you’re cooking on a budget, and serving them with eggs and a spicy tomato sauce makes this Spanish-style dish a real treat.

Serves 4 READY: 1 hr

1kg floury potatoes, peeled and cut into small chunks Low-calorie cooking spray ½tsp dried oregano 3 roasted red peppers in brine from a jar, cut into thin strips 8 large eggs* Fresh chives, chopped

FOR THE SAUCE

2 garlic cloves, crushed 500g passata 3tbsp tomato purée 1tsp smoked paprika Dash of Tabasco sauce ½tsp celery salt 1tsp onion granules 1tsp garlic granules 3tbsp red or white wine vinegar 2 level tsp sweetener granules Vegetables, to serve

1 Drop the potatoes into a large saucepan of boiling water over a high heat, bring back to the boil and simmer for 7 mins or until almost tender. Drain well. Meanwhile, put all the tomato sauce ingredients in a saucepan and simmer over a medium-low heat for 20 mins or until reduced and thickened to a good sauce consistency, stirring now and then. Season, cover and keep hot over a low heat.

2 Spray a large, lidded non-stick frying pan with low-calorie cooking spray. Add the potatoes and crush them lightly with a potato masher so that they just about burst open. Season, spray with more low-calorie cooking spray and place over a high heat. Fry for 10 mins or until crisp and golden brown, turning every 2-3 mins. Sprinkle the oregano over the potatoes, add the red pepper strips and fry for 3-4 mins or until heated through.

3 Make 8 shallow dips in the mixture and crack an egg into each of them. Cover and cook over a medium heat for 10-12 mins or until the whites are set and the yolks are cooked to your liking. Sprinkle with the chives and serve with the tomato sauce and lots of vegetables.