Since my major food blowout over Christmas, I’ve been feeling super underwhelmed with my Slimming World meal choices.

I was sick to death of making the same six meals on a rotation and really needed some inspiration.

I pinned this recipe about three years ago but never got around to making it, so thought I’d reboot my mindset with something a bit different. I’ve become a bit of a slave to the slow cooker lately, so I also fancied trying something a bit more physical.

The great thing about the Spanish Hash is that you can really alter the recipe for yourself – where some make this as a side dish and pair it with meat, I wanted to try it as the whole dish. I could skip some of the ingreedients that I wasn’t keen on (such as peppers) and tailor it to my liking.


The one thing I can’t seem to get down is how long you should bake the eggs for – I left mine for 20 minutes (on the advice of Yahoo! Answers) and they were still raw, but when I went back ten minutes later they were solid! This would be so good with a nice runny egg.

It was very straightforward, looked edible and was incredibly tasty! This dish is all about the seasoning, so if you’re looking for quick and flavorful then this is the one to try. On top of that, it’s completely syn free if you haven’t used your Healthy A!

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Prep time: 20 minutes
Cook time: 40 minutes
Feeds: 2 as a meal/4 as a side
Syns: Syn free with your hexA
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Potatoes –
Mixed herbs
Paprika seasoning

Sauce –
Chilli powder
Worcestershire sauce
Tobasco sauce
Garlic powder
Chopped tomatoes
Balsamic vinegar
Mustard powder

Extras –
x4 egg
Grated cheese (hexA)




Peel and cube your potatoes (the smaller the better) – I laid them out on my tray as I went so I knew how much I would need




Sprinkle over paprika, mixed herbs, salt & pepper and mix up with your hands
Spray the potatoes with Frylight and cook in the oven for about 40 minutes or until soft (or I did them for 30 minutes in the Actifry). The smaller they are, the less time they’ll take to cook


While they’re cooking, prep the sauce
If you have a blender, chuck the onions, chili powder, Worcestershire, Tabasco and garlic powder in and give it a blitz. If you don’t have a blender you can skip this step, I think it just makes it a bit smoother




In a pan, pour in chopped tomatoes and add the stuff in the blender
Add some mustard powder and balsamic vinegar and stir
Cook on high until it bubbles, then turn it on low until the potatoes are cooked


Pre-heat the oven
Once the potatoes are cooked, transfer them to your ovenproof dish and spread them out
Scoop out the sauce and dollop on top – you can mix it up here if you prefer, but I chose to just layer it so the potatoes were on the bottom and sauce was on the top




Make four wells in the dish with the back of a spoon and crack the eggs into them


Sprinkle on your hexA cheese around the eggs
Transfer the tray to the oven and cook on 180 for around 20-25 minutes, or until your eggs are ready
Remove from oven, half and serve!




This is a super easy, tasty recipe with speed food and is extremely filling. I’ll definitely be trying this again.



What do you think? Let me know in the comments below, or on Twitter at @dimmickhead!




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