If we are honest about it, no recipe is ever an original. The best ones are always inspired by something we’ve eaten somewhere that was so tasty it had to be recreated again.
This one has to be credited to Mark Lloyd who one day made an epic fridge hash. At that moment, I knew I had to steal the recipe, so here it is.
It’s a frugal but delicious combination of whatever veg you have hanging around in the fridge, chopped up small, cooked with some herbs, flavoured with a stock cube and butter and topped with poached eggs.
It saves any veggies going to waste, even if they are past their best and is mega cheap to make.
Mark & I recently cooked this recipe on Instagram live because, like the rest of the country, we are bored silly thanks to being shut-in. If you are interested in watching such things, head over to my Instagram page and give me a follow: @wholefoowarrior.
Ingredients to feed 2:
2 small or 1 large potato(es), peeled & cut into small cubes
1 large carrot, peeled & cut into small cubes
a large handful of cabbage such as spring greens or any other hardy greens like kale, roughly chopped
a large handful of spinach
leaves from a small sprig of rosemary, finely chopped
leaves from a sprig of thyme (can be substituted with dried herbs if not available)
1/3 of a veggie stock cube
a generous knob of butter - don’t be scared of adding butter, good quality fats help you absorb nutrients from veggies
4 good quality eggs (2x per person), I used Clarence Court eggs
parmesan or any other cheese to grate on top (optional)
rapeseed oil for cooking
sea salt and black pepper to season
if you have some parsley hanging around, you can throw that on top too
Method:
Put a frying pan on a medium-high heat, add a splash of rapeseed oil and the potatoes and carrots.
Cook, stirring every now and then, until the potatoes start colouring slightly. Around 5 minutes.
Stir in the herbs, season well with sea salt and black pepper, crumble in the 1/3 of a stock cube and pour in enough hot water to cover the veggies.
Reduce the heat to medium and allow it to bubble away until most of the water has disappeared and the potatoes are cooked (check with a fork), approx 5-10 mins. You may need to add a bit more water.
Add a generous knob of butter and the cabbage and cook for another minute.
Stir in the spinach, season again with sea salt and black pepper and stir until the spinach has wilted.
Poach the eggs (plenty of Youtube tutorials if you are stuck).
To serve, divide the veggie hash between two bowls, top with two eggs each and grate over some parmesan.