Crispy Potato Hash with Spinach and Poached Eggs

Place the baby potatoes in a large pot of water. Bring to a boil and cook for 15–20 minutes until they are just tender. Use a slotted spoon to transfer the potatoes to a bowl, but be sure to reserve the cooking water in the pot for poaching the eggs later.

While the potatoes are boiling, heat the rapeseed oil in a large non-stick frying pan over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it begins to soften and take on some color. Add the diced green pepper and cook for another 5 minutes.

Lightly crush the boiled potatoes with a masher or the back of a fork, keeping them slightly chunky. Stir the potatoes into the pan with the onions and peppers. Add the smoked paprika and chopped tarragon. Cook for 5–10 minutes, flipping occasionally, until the potatoes are golden and crispy.

Bring the reserved potato water back to a gentle simmer over low heat. Meanwhile, stir the baby spinach into the potato hash until it just begins to wilt.

Carefully crack the eggs into the simmering potato water. Poach them for 2–4 minutes until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and drain them briefly on kitchen paper.