• 500g potatoes, diced
  • 2 tablespoon vegetable oil
  • 1 medium-sized onion, chopped
  • 150g cherry tomatoes, halved
  • 100g California Walnuts
  • 25g parsley, chopped
  • 200g spinach
  • 2 medium eggs


  1. Boil the potatoes for 8-10 minutes until just tender, drain and allow to steam dry.
  2. Meanwhile, heat the oil in a large frying pan and fry the potatoes for 5 minutes, add the onion and fry for a further 5 minutes until golden. Stir in the tomatoes, walnuts, and parsley and cook for a further 3-4 minutes.
  3. Place the spinach in a large bowl and microwave on high for 2-3 minutes until just wilted, add to the pan, and season with black pepper.
  4. Poach the eggs in boiling water for 2-3 minutes and serve on top of the hash.