Curry Crushed Potatoes with Haloumi and Poached Egg

Serves: 4
Prep: 5 minutes
Cooks In: 20 minutes

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!


Print Recipe

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


  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
Nutritional Information Per Serving
26.1 g
3.0 g
Total Fat
28.7 g
18.2 g