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Quick potato hash

Quick potato hash


This easy weekend breakfast is a fantastic way to use up leftover boiled potatoes

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    1157kj 277kcal
  • Fat
    Med 21%
  • Saturates
    Med 29%
  • Sugar
    Low 2%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 24g

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  • 300g leftover boiled potatoes
  • 15g Co-op unsalted butter, melted 1 tsp chopped fresh herbs, such as parsley (optional)
  • 2 Co-op British free range eggs
  • 1 tsp rapeseed oil
  • 1 garlic clove, crushed
  • 125g pack Co-op baby spinach Pinch chilli flakes


  1. Microwave the potatoes for 2 mins, or until heated through
  2. Season with black pepper, add half the melted butter, then
  3. mash until smooth
  4. Mix in the chopped herbs, if using, then divide the mixture in two and form into cakes with your hands
  5. Heat the remaining butter in a nonstick frying pan and cook the potato cakes for 2-3 mins on each side, until golden brown
  6. While the potato cakes are cooking, half-fill a small saucepan with water and bring to the boil
  7. Reduce the heat, swirl the water and crack in the eggs
  8. Cook for 3 mins, or until the whites have set
  9. Drain on a plate lined with kitchen paper
  10. Take the potato cakes out of the pan
  11. Add the oil to the same pan and cook the garlic over a low heat for 1 minute
  12. Add the spinach, season and cook for 1-2 mins, until wilted
  13. Heap the wilted spinach onto the potato cakes, then top each with a poached egg
  14. Sprinkle with the chilli flakes and some black pepper to serve

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