Spiced hash

Spiced hash

From
Posh Eggs
Serves
2
Prep
40 mins
Photographer
Louise Hagger

Hash is pretty adaptable and it’s a fabulous way to use up leftovers – a handful of kale, some chopped sausages and of course that half-empty box of eggs.

Ingredients

Quantity Ingredient
1 tablespoon rapeseed oil
knob butter
550g desiree potatoes, peeled and cut into 2 cm cubes
1/2 teaspoon turmeric
1 teaspoon cumin
100g salt beef, chopped
55g spring cabbage, shredded
4 spring onions, finely sliced
4 eggs
handful flat-leaf parsley, finely chopped
1 small red chilli pepper, finely sliced
brown sauce, to serve
salt
freshly ground black pepper

Method

  1. Heat the oil and butter in a large frying pan. Add the cubed potatoes in a single layer, season well and fry over medium heat for 20 minutes, stirring occasionally. Stir through the spices and continue to fry for 2 minutes, then add the salt beef and cook for a further 3 minutes, or until the potato is golden, crisped and cooked through.
  2. Meanwhile, bring a pan of salted water to the boil. Add the shredded cabbage and cook for 2–3 minutes. Drain, pat dry with kitchen paper then add to the frying pan and fold through, along with the spring onions.
  3. Make four depressions in the mixture and crack your eggs into these. Season and cook over low heat for 12 minutes, or until the whites are set. Finish with a scattering of parsley and chilli, and serve with brown sauce.
Tags:
eggs
breakfast
lunch
dinner
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