Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Crunchy Roast Potato, Artichoke and Spring Green Hash with Baked Eggs
Introduction
This is as good for a weekend breakfast as it is for a warming dinner: all your food groups in one gloriously crisp, eggy hash. The chilli yogurt brings everything together and you could scatter it with chopped coriander or any other soft herbs to finish if you wish.
Ingredients
| floury potatoes (e.g. Maris Piper), peeled and cut into 2½cm chunks | |
| jars of sliced artichokes, drained | |
| oil from the artichokes | |
| garlic, crushed | |
| sea salt | |
| black pepper | |
| spring greens, roughly sliced | |
| free-range eggs | |
| sriracha or your favourite hot chilli sauce | |
| natural yogurt |
Preview
This recipe is a preview
Buy The Green Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Roasting Tin
Fast one-dish family favourites
All-in-one creative vegan recipes
Easy one-tin vegetarian dinners
