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Meatballs with smoky potato and spinach hash recipe

Meatballs with smoky potato and spinach hash recipe

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Hash is a longtime favourite British meal – comforting, tasty and very easy. This modern take features paprika, for some additional smoky richness and depth of flavour. If you’re in the mood, scatter over some parsley, chilli and gherkin before serving – they give a great flavour contrast. See method

  • Serves 2
  • 20 mins
  • 672 calories / serving
  • Gluten-free

Ingredients

  • 1 tbsp olive oil
  • 8 beef meatballs
  • 400g pack parmentier potatoes
  • 2 tsp smoked paprika
  • 325g baby plum tomatoes
  • 100g baby spinach
  • 2 large eggs

Finishing touches (optional)

  • chopped fresh parsley
  • sliced gherkins
  • sliced red chilli
Shop ingredients

Each serving contains

  • Energy

    2810kj
    672kcal     34%

  • Fat

    33g 47%

  • Saturates

    13g 63%

  • Sugars

    9g 10%

  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 53.1g Protein 36.8g Fibre 10g

Method

  1. Heat the oil in an ovenproof frying pan over a medium-high heat. Add the meatballs and potatoes to the pan for 4-5 mins until the meatballs brown.

  2. Heat the grill to high. Add the paprika to the pan and cook for a further 10 mins until the potatoes are crisp and golden. Toss frequently to make sure it cooks evenly.

  3. Stir in the tomatoes and spinach, then season. Make 2 small wells in the potato mix and crack an egg into each. Grill for 4-5 mins or until the eggs are cooked. Scatter with chopped parsley, sliced gherkins and red chilli to serve, if you like.

Chef's tip:
The sweet, tangy crunch of sliced gherkin is a great addition to this dish

Drink pairing: 
Try with Tesco Finest Cahors Malbec – the dark berry and oak flavours will complement the smoky potatoes perfectly.

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