Prep time: 15 minutes

Cook time: 25 minutes

Serves: 2

Ingredients

The Base

• 2 medium white potatoes, cubed (approx. 1cm)
• 1 large sweet potato, cubed (approx. 1cm)
• 1 red bell pepper, diced
• 1 small red onion, sliced into thin wedges
• 2 Tbsp extra virgin olive oil
• 250g Halloumi cheese, sliced or cubed
• 3 cloves garlic, minced
• 1 tsp smoked paprika (for a deep, smoky colour)
• 1 tsp dried oregano or fennel seeds
• ½ tsp red chilli flakes
• Salt and cracked black pepper to taste
• 2 large eggs (poached or fried)
• A handful of fresh parsley, chopped
• Optional: A dollop of labneh or a drizzle of tahini

Instructions

Par-boil the Potatoes: Place the cubed white and sweet potatoes in a pot of salted water. Bring to a boil and simmer for 5–7 minutes until slightly tender but not mushy. Drain and let the steam escape; this ensures a crispier finish in the pan.

Sauté the Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper, sautéing for 3–4 minutes until they begin to soften.

Crisp the Hash: Add the drained potatoes to the skillet. Season with the smoked paprika, oregano (or fennel), chilli flakes, salt, and pepper. Spread the mixture flat and let it cook undisturbed for 5 minutes to develop a golden crust. Stir and repeat until the potatoes are browned on all sides.

The Flavour Boost: Stir in the minced garlic and cook for 1 minute until fragrant. Move the hash to the edges of the pan to create a space in the centre.

Sear the Halloumi: Place the halloumi directly onto the hot skillet surface. Fry for 1–2 minutes per side until the cheese is golden-brown and slightly “squeaky.”

Serve: Divide the hash into bowls. Top each with a fried or poached egg and a generous sprinkle of fresh parsley.