Seasonal Mushroom and Potato Hash with Sautéed Spring Greens and Watercress, Topped with a Poached Egg

Ingredients:

For the Mushroom and Potato Hash:

• 2 large kings’ potatoes, diced into small cubes
• 200g mushrooms, sliced
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: chopped fresh herbs such as thyme or rosemary

For the Sautéed Spring cabbage and Watercress:

• 200g spring cabbage, washed and chopped
• 1 bunch watercress, washed and roughly chopped
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Lemon wedges for serving

For Serving:

• Poached eggs

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until they are golden brown and tender, about 10-15 minutes. Remove the potatoes from the skillet and set aside.
2. In the same skillet, add another tablespoon of olive oil. Add the chopped shallots and sliced mushrooms. Cook until the mushrooms are golden brown, and the shallots are soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Return the cooked potatoes to the skillet with the mushrooms and shallots. Stir to combine. Season with salt, pepper, and any optional fresh herbs. Cook for another 2-3 minutes, allowing the flavours to meld together. Remove from heat and set aside.
4. In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the chopped spring cabbages and watercress to the skillet. Sauté until the greens are wilted but still vibrant green, about 3-5 minutes. Season with salt and pepper to taste.
5. To serve, divide the Mushroom and Potato Hash onto plates and top with the Sautéed Spring Greens and Watercress. Place a poached egg on top of the greens. Squeeze a lemon wedge over each serving for an extra burst of flavour.

Mushroom and Potato Hash with Sautéed Spring Greens and Watercress, topped with a perfectly poached egg!