This is Egg, Mushroom, Potato and Spinach Hash my way. A breakfast favourite with potatoes that are crispy on the outside and fluffy on the inside. This is one of the easiest recipes ever and one you will come back to time and time again.
Cut the potatoes into 1/2 inch chunks. Put into a large ovenproof frying pan, season and drizzle with 1 tbsp olive oil. Roast in the oven for 22 minutes.
Add the remaining oil and butter to a pan over medium/high heat. Once melted add the mushrooms and the garlic. Cook until water has leeched then evaporated, and the mushrooms start to turn golden - around 4 - 5 minutes.
Remove potatoes from the oven, add to pan and stir in the spinach until it has wilted in the heat from the pan.
Stir in the mushrooms and crumble over the Feta.
Make spaces in the vegetables with a wooden spoon. Crack the eggs into the hollows. Season with salt, pepper and the chilli flakes.
Cook covered on medium/low for 5 - 8 minutes or until the eggs have poached.
Notes
The great thing about potato hash is that it’s very versatile. You can make it with anything you want! Sausages, Meats, Meat replacement, more Veggies - Asparagus, Broccoli, Brussels sprouts, Sweetcorn, Sweet Potatoes. Anything you fancy.
I urge you to use any mushroom other than the stock standard white button mushrooms which have the least flavour.
Thyme also goes really well with mushrooms.
You can replace the feta with a hard cheese like cheddar if you prefer.