Total Time
40mins
Prep 15 mins
Cook 25 mins

Transform the humble spud and egg into something really special. The chili and coriander give this dish a real kick.

Ingredients Nutrition

Directions

  1. Grate the potatoes,then squeeze out as much liquid as possible with your hands and pat dry on kitchen paper.
  2. Heat the oil in a large (23-25cm non stick oven proof frying pan.
  3. Add the leeks and cook stirring for 2 minutes Stir in grated potatoes and carrots, then lightly spread the mixture out in the pan.
  4. Fry the mixture over a medium heat for 10 minutes till its nicely golden underneath.
  5. Place the pan under the grill and cook for 5 minutes or until the hash is golden on top. Remove from the grill and make four indentations in the surface.
  6. Then crack four eggs into the indentations, grind over a little black pepper and scatter over the chili and coriander.
  7. Next cover the pan with a lid and place it back on the hob over a medium heat and cook for a further 4-5 minutes or until the eggs are cooked to your liking.

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