Spiced Pea & Potato Breakfast Hash with Fried Egg — Nutriofia Recipe

Spiced Pea & Potato Breakfast Hash with Fried Egg

37 Nutrition score

Breakfast 🥄 10 min prep 🔥 20 min cook 👤 2 servings

A satisfying pan-fried hash of golden potato, green peas and turmeric — topped with a fried egg for a protein-rich, colourful start to the day. Great for using up leftover boiled potatoes.

vegetarian gluten free high protein

Nutrient Fingerprint % of adult daily reference intake · per serving

💪 Protein

24%

🌾 Fibre

13%

🦴 Calcium

⚡ Iron

28%

🌿 Magnesium

17%

🍊 Vitamin C

52%

🍃 Folate

35%

🫀 Omega-3

Based on UK dietary reference values. Capped at 100% per nutrient.

💡 Make it your own: feel free to add, swap or leave out ingredients to suit your taste or what's in your cupboard. Just remember — if you change what's in the recipe, update the ingredients in your Day Tracker too, so your nutrition numbers stay accurate.

Ingredients (per serving)

Potatoes, boiled (unsalted) diced 1cm; parboil 7 min if raw potato
300 g
Peas, frozen, boiled frozen, added direct to pan
100 g
Eggs, chicken, whole, raw 2 large eggs, fried separately
100 g
Onions, raw diced
80 g

Method

1 If starting from raw potato: dice into 1cm cubes, parboil in salted water 6–7 minutes until just tender at the edge but still holding shape, then drain well. (If using leftover cooked potato, skip this step.)
2 Heat olive oil in a wide frying pan over medium-high heat. Add diced onion and cook 3 minutes until softened. Add the potato cubes in a single layer. Leave undisturbed for 4–5 minutes — this creates the golden crust. Resist the urge to stir too early.
3 Add frozen peas, ground turmeric, ground cumin and black pepper. Stir and cook a further 3 minutes until the peas are hot and the potato is golden on multiple sides.
4 In a separate smaller pan, fry the eggs in a tiny drizzle of olive oil to your preference. Divide the hash between two plates and top each with a fried egg.