8 ingredients, 15 mins, serves 2


2 medium potatoes, peeled or scrubbed and cubed (1cm cubes)
1 medium beetroot, peeled and cubed (1 cm cubes)
1 small onion or two shallots finely chopped
1 clove garlic, crushed
80g halloumi chopped into 1cm cubes
2 eggs
1 avocado, diced
Handful of spinach, salad leaves or chard
Tomato ketchup or chutney to serve


  • Boil the potatoes and beetroot until softened and cooked through (so that a sharp knife can pierce easily). You can do this stage the night before and chill in the fridge – timings allow for this. I tend to cook the beetroot separately to the potatoes to avoid pink potatoes but that one is your call!
  • Gently fry the potato and onion in butter or olive oil until soft and translucent.
  • Add potato and beetroot and fry for further 6-8 minutes until the edges are starting to look crispy and golden.
  • Fry or poach the eggs if using.
  • Whilst the eggs are cooking add the halloumi to the pan and continue to fry. If using spinach or chard you can shred this and add it to the pan about two minutes before your eggs have finished cooking so that it is wilted and warmed through.
  • Split the potato mix between two pasta bowls. Top each with the avocado and then the egg.

Add salad leaves and ketchup or chutney to the side and serve.


This can be made vegan by switching the halloumi for smoked tofu and omitting the egg. This would still be a substantial and satisfying brunch or supper dish.
For meat eaters you can add pancetta/lardons to the dish.

Pescatarians could omit the halloumi and add smoked mackerel instead.
Not a fan of beetroot? You could get some sweetness from cubed carrot.

To reduce oil, if you have an air fryer this works really well by air frying the potato and beetroot.