Pork and potato hash with eggs and spinach
- 400g Butcher's Selection Whole Pork Fillet, sliced
- 3 baking potatoes, skin on, cut into 2cm cubes
- 1tsp smoked paprika
- 1tbsp Asda Balsamic Glaze
- 1tbsp tomato purée
- 4 cloves garlic, skin on, crushed
- 2tbsp olive oil
- 180g tender baby spinach
Preheat the oven to 200C/180C Fan/Gas 6.
On a baking tray, mix the pork and potatoes with the paprika, balsamic glaze, tomato purée, garlic and oil. Bake for 25-30 mins until the potatoes are crisp and the pork is cooked through. Add the spinach for the final 10 mins.
Remove from the oven, make four small hollows and crack the eggs into them. Bake for 5 mins until the whites are cooked but the yolks are still runny.
Sprinkle with the lemon juice, zest and parsley and serve immediately.