Spiced Breakfast Hash with Spinach, Eggs & Yoghurt

Sauté the onion in a generous splash of olive oil over medium heat until soft and fragrant.

Add ras el hanout to onions and cook for 1 min, stirring to toast the spices.

Stir in the garlic, season with salt and pepper, and cook for 2 more mins.

Add the diced potatoes and cook until golden and tender, about 12 to 15 mins, stirring occasionally.

Once the potatoes are cooked, add the spinach on top, turn off the heat, and cover with a lid to wilt for about 3 mins.

Mix the spinach through gently. Taste and adjust seasoning with salt and pepper.

In a separate pan, fry the eggs in olive oil to your liking (soft yolks highly recommended).

To serve: plate up the hash, top with a fried egg, a dollop of Greek yoghurt, a sprinkle of chives, a drizzle of olive oil, and a final crack of black pepper.