Gluten-Free, Dairy-Free, Serves 4
- 4 cups cubed baby potatoes
- 1/2 Tbsp olive oil
- 1 bunch spring green onions sliced
- 2 cups frozen peas
- 3 Tbsp coconut yogurt
- 2 tsp wholegrain mustard
- 3 Tbsp chopped parsley
- 4 medium eggs
Directions:
Cook the potatoes until just tender. Heat the oil in a large frying pan, then add the potatoes. Fry until crisp and golden making sure to move them around the pan for about 5 minutes. Add the onions and cook an additional 1-2 minutes. Mix in the peas, yogurt, mustard, and most of the parsley. Cook for another 2 minutes, seasoning to taste. Make four slight indents into the hash and crack an egg into each of the indents. Put the lid on the pan. Cook for 5-7 minutes or until the egg whites are set. Top with remaining parsley.