Jersey Royal Potato Hash with Spinach, Feta, and a Poached Egg

Heat the butter and olive oil in a large skillet over medium heat. Add the diced Jersey Royal potatoes and chopped onion. Season with salt and pepper. Cook, stirring occasionally, for about 15-20 minutes, or until the potatoes are tender and lightly browned.

Add the minced garlic and thyme to the skillet and cook for another minute until fragrant.

Stir in the chopped spinach and cook until it wilts, about 2-3 minutes.

While the spinach wilts, prepare the poached eggs. Fill a saucepan with water and bring to a gentle simmer. Add the white wine vinegar (and milk if using - this helps create a silkier egg).

Crack each egg into a small bowl. Gently swirl the simmering water to create a vortex. Carefully slide each egg into the simmering water.

Cook the eggs for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on paper towels.

Divide the potato and spinach hash among four plates. Crumble feta cheese over each portion.

Top each serving with a poached egg. Season with a little extra salt and pepper, if desired. Serve immediately.