St Patrick's Day hash
Prep time: 20 minsTotal time: 
St Patrick's Day hash
We’ve put a springtime spin on Irish colcannon with this high-protein frying-pan hash. If you have leftover cooked new potatoes from another meal (or even roast potatoes), skip straight to step 2
Prep time: 20 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 300g new potatoes
- 25g unsalted butter
- 80g smoked bacon lardons
- 100g prepared spring greens
- 4 spring onions, trimmed and sliced
- 2 tsp wholegrain mustard*
- 4 eggs (we used Taste the Difference Golden Yolk Eggs)
- small handful chives, snipped
Step by step
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Bring a saucepan of salted water to the boil. Halve or quarter the potatoes, depending on size, then cook in the boiling water until tender when pierced with a sharp knife (about 15-18 minutes). Drain in a colander and leave to steam dry for a couple of minutes.
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Meanwhile, put the butter in the same saucepan and allow to melt over the lowest heat. Add the potatoes to the melted butter, remove from the heat and roughly crush with a fork. Season with salt and black pepper, then set aside.
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Tip the bacon lardons into a large non-stick frying pan and set over a medium heat. Cook until the fat has released and the bacon is turning crisp and golden, about 5-7 minutes. Pile in the spring greens and spring onions, add 2 tablespoons of water, then cover with a lid (use foil or a baking tray if your pan doesn’t have a lid) and cook for 3-4 minutes until the greens have wilted. Add the mustard and buttery crushed potatoes, then stir until evenly combined. Make four wells in the mixture and crack in the eggs. Season the eggs, then cover and cook over a low heat for 7-10 minutes or until the whites have set but the yolks are still runny. Scatter over the chives to serve.
*Check your mustard is gluten-free, if required.
