Smashed Potato hash

Posted by Domenic Palumbo on 6 August 2018

Cooks: 4 / Prep Time: 15 mins / Cook Time: 30 mins / Total Time: 45 mins

Ingredients & preparation
Macadamia oil
2 organic free range eggs (Vegan - simply leave out and substitute with more smashed avo)
2 small garlic cloves - finely chop
1 Avocado (Vegan - 2 Avocados)
Half lemon - slice into two wedges
Spring onion - finely chop
2 small white potatoes - Dice into large cubes
1 small sweat potato - Dice into large cubes
3 large field mushrooms - Slice
200g baby spinach
Small handful of green beans - Chop into 2cm pieces
Small hand full Roasted Almonds - smash with some spring onion, salt and peper. Then set aside (best way is to use a mortar and pestle)
Cracked sea salt
Cracked pepper  



  1. Parboil potatoes and drain well
  2. Smash avocado in a small bowl with salt, pepper and lemon then set aside
  3. Poach or boil two eggs and set aside - vegans simply skip this step
  4. Heat a frypan with a decent splash of macadamia oil, first satuè green beens, then add the mushrooms after a few minutes the add the spring onion, garlic and spinach - set aside once it is all cooked through
  5. Heat the same pan back up - get it nice and hot then add a splash of oil followed by the parboiled potatoes. You want to fry the potatoes so they have a nice crunch texture on the outside - once cooked turn the heat off and set aside ready to plate up
  6. Use any flat serving plate - first add the potatoes to the centre of the plate, then stack the greens ontop. Add scoup of smashed avo to one side of the plate and place your egg on the other side of the plate or another scoup of avo if your vegan. Finish off with a sprinkle of smashed almond mix
  7. Crack some salt and peper over the top of everything and serve