Crunchy Roast Potato, Artichoke and Spring Green Hash with Baked Eggs

Name: Crunchy Roast Potato, Artichoke and Spring Green Hash with Baked Eggs
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min

by Rukmini Iyer from The Green Roasting Tin

Crunchy Roast Potato, Artichoke & 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

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From the book

The Green Roasting Tin

Rukmini Iyer

The Green Roasting Tin

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The Green Roasting Tin

Forget tasteless and unimaginative vegan and vegetarian dishes, with Rukmini Iyer's one-tin recipes you won’t miss meat or dairy, thanks to plenty of seasonal vegetables, hearty grains and flavourful dressings. Perfect for busy midweek evenings when you don’t have the time or energy to spend hours cooped up in the kitchen, simply assemble the ingredients in your trusty roasting tin and let the magic happen while you enjoy your evening.

Available to download for £1.99 for a limited time. UK customers only.