Halloumi hash

I’m always looking for veggie brunch ideas, so I’ll definitely be making this.

You only need a handful of ingredients and a large frying pan to whip up this substantial brunch, making it the perfect food to fuel a day out and about.

SERVES 2-4 PREP 10 mins COOK 30 mins EASY V

2 tbsp vegetable oil

3 medium potatoes (about 700g),

cut into 1cm chunks small bunch of spring onions, chopped, white and green parts separated

½ tsp paprika

250g block of halloumi, cut into

2cm chunks

4 eggs chilli sauce of your choice, to serve

(we used chipotle ketchup)

Heat half the oil in a large frying pan and cook the potato over a low-medium heat for 10-15 mins, stirring often until softened in the middle and crisp on the outside (it will take some time for the potato to cook through). Add the white parts of the spring onion and the paprika. Cook for another minute, stirring.

Push the potatoes to one side of the pan, then add the rest of the oil to the other side and fry the chunks of halloumi until slightly golden. Mix the potatoes in with the halloumi and some seasoning.

Divide the hash between plates and keep warm. Crack the eggs into the pan and fry until cooked to your liking. Top the hash with the eggs, then drizzle with chilli sauce and scatter over the green parts of the spring onions.

GOOD TO KNOW gluten free

PER SERVING (4) 505 kcals • fat 27g • saturates 13g •

carbs 34g • sugars 3g • fibre 4g • protein 28g •

salt 2.2g