Place the potato in a baking tray and drizzle over the oil. Add paprika and mix. Bake at 200°c for 30 minutes or until golden and crispy.
Fry the onions, peppers and garlic in a little oil. Add the spinach and mix until wilted. Boil the sweetcorn according to packet instructions.
Pour everything into a bowl, mix in potatoes and season well. Serve warm.
Storage - All leftovers will need to be stored in a sealed Tupperware container and in the fridge. Breakfast hash will keep for 3 days.. 4 days at a push!Re-heating - You can easily re-heat breakfast hash by giving it a quick fry in a frying pan or a couple of minutes in the microwave. It'll be crispier and a lot nicer if done in a frying pan though!Freezing - Breakfast hash can definitely be frozen (in a sealed Tupperware) and will last a couple of months, however, it's much better served fresh! I doubt you'll have leftover anyway...