Smoky Beef and Potato Fry-Up

with Wilted Spinach and Tomato

1 tsp red or white wine vinegar

1 tbs olive oil

1 tsp soy sauce

2 eggs

large deep frypan with lid

medium frypan

Cut the unpeeled potatoes into 1cm chunks. Finely chop the onion and tomato. Put 1 tsp red wine vinegar in a bowl, add the tomato and toss to coat.

Heat 2 tsp olive oil in a large deep frypan over high heat. Cook the potato and onion, covered, stirring occasionally, for 8-10 mins until the potato is golden. Remove from the pan. Add the beef mince to the pan and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.

Add the potato and onion to the mince and cook, stirring, for 2 mins. Add the barbecue seasoning, 2 tsp tomato paste* and 1 tsp soy sauce and cook, stirring, for 30 secs or until fragrant. Add 60ml (¼ cup) water and cook, stirring, for 2-3 mins until the potato is tender.

Meanwhile, heat 2 tsp olive oil in a medium frypan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Remove the pan from the heat.

Stir the spinach into the beef mixture (see Make it yours) and cook for 1 min or until wilted. Taste, then season with salt and pepper. Divide the beef mixture among bowls, top with the fried eggs and scatter over the tomato. Enjoy!

Fancy a side salad? Reserve half the spinach and dress with a quick vinaigrette. This could be as simple as olive oil and your favourite vinegar, or add some honey, mustard or crushed garlic for an easy flavour boost.