Chicken and Potato Hash

Ingredients

• Potato

  Flesh and skin, raw

  2 Potato small or 340g

• Coconut oil

  ½ tbsp or 7g

• Chicken breast

  Broilers or fryers, meat only, raw

  6 oz or 170g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Peas

  Green, frozen, unprepared

  ⅔ cup or 89g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Paprika

  Spices

  1 tsp or 2g

• Spinach

  Raw

  2 cup or 60g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. Prick the potatoes with a fork and microwave them at 900W for 8 minutes.
2. While the potatoes cook, melt the coconut oil in a large frying pan over medium-high heat. Add the chicken and fry for 2-5 minutes, stirring occasionally until cooked through and no longer pink. Add the scallions and peas, stir-fry for 1 minute, then remove from heat.
3. Bring a saucepan of water to a boil. Carefully crack the egg into the hot water, reduce the heat to a simmer, and cook for about 4 minutes for a runny yolk. Lift it out with a slotted spoon and drain on paper towels.
4. Once the potatoes are done, halve them, cutting any larger ones into quarters. Return the frying pan to high heat, add the potatoes, and fry without turning for about 3–4 minutes until they begin to brown. Add the paprika and spinach, tossing to coat and wilt the spinach.
5. Serve the hash topped with the poached egg and a sprinkle of red pepper flakes, if desired.