Hash Browns & Eggs - Homemade |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Transform the humble spud and egg into something really special. The chili and coriander give this dish a real kick. Ingredients:
1 lb potato |
2 tablespoons olive oil |
2 medium leeks, finely shredded |
2 medium carrots, grated |
4 medium eggs |
1 medium red chili pepper, finely chopped |
2 tablespoons fresh coriander, chopped |
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.
|
|