Curry Crushed Potatoes with Haloumi and Poached Egg

This is one of my favourite meals to make with leftover potatoes, or even kumara. I must have made this dish dozens of times, for brunch, lunch or even as a casual dinner!
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Lunch
Servings 4
Calories 429 kcal
Diabetic, Gluten Free, Vegetarian


  • 4 medium potatoes skin on, cut into 2.5cm cubes
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 teaspoons curry powder
  • 2 cups chopped spinach or baby spinach 2
  • 1 lemon juiced
  • 150 g haloumi cheese cut into 8 slices
  • 4 eggs
  • 2 tablespoons mayonnaise
  • 2 tablespoons greek yoghurt
  • ¼ cup coriander/cilantro chopped


  • Place potatoes in a pot of cold water with a good pinch of salt. Bring to the boil and cook potatoes for 3 minutes, until just cooked through, and drain.
  • Heat half the olive oil in a large fry pan and add onion, cook for a few minutes until soft. Add remaining olive oil, curry powder and cooked potatoes, stir and cook a few minutes. Add spinach and lemon juice and toss with potatoes until the spinach has wilted, 1-2 minutes. Season with salt and pepper to taste.
  • Heat a separate fry pan on medium heat and fry Haloumi slices 1-2 minutes on each side until golden brown, and soft on the inside.
  • Bring a medium sized saucepan of water to a gentle boil, reduce to a simmer, and carefully crack in eggs. Poach for 1-2 minutes until whites are just set, but yolk is still runny.
  • Mix mayonnaise with yoghurt.
  • To serve, divide potato mixture between plates, top with a poached egg and 2 slices of haloumi. Garnish with coriander and serve with a dollop of yoghurt mayonnaise to the side.