Check out Blake Proud's recipe: Dill & Potato Hash with Poached Eggs
(serves 2 adults + 2 toddlers)
Ingredients
600g baby potatoes, diced small
1 small onion, finely chopped (or spring onion)
1-2 cloves garlic, mashed into a paste
½ tsp ground cumin
½ tsp turmeric (optional for colour + mild earthiness)
Small bunch dill, finely chopped
2 tbsp olive oil or butter
4 eggs (poached or soft-boiled)
Pinch salt (light for kids)
Chilli to taste 
Method
1. Boil potatoes until tender, then drain.

2. In a pan, heat oil/butter and cook onion gently until soft and golden.

3. Add cumin and turmeric, stir for 1 minute.

4. Stir through the minced garlic so it melts into the onions.

5. Add the potatoes, toss until coated and lightly crisped.

6. Sprinkle with fresh dill.

7. Serve warm with poached or soft-boiled eggs on top.