Monday, 14 November 2016

Egg and Potato Hash

This is a simple potato hash without any of the meat that traditionally goes into one. The capers act as little salty pieces in a similar way to bacon would in a non-vegetarian version.


  • 200g of waxy potatoes, cut into pieces of about 2 cm
  • 3 tbsp sunflower oil
  • 2 large eggs
  • 3 spring onions, sliced
  • 2 tsp capers, drained
  • 5g fresh parsley, finely chopped


  1. Put the potatoes in a pan of cold water and bring to the boil.
  2. Boil for 7 minutes and drain immediately.
  3. Put the sunflower oil in a large frying pan with high sides over a medium heat.
  4. Add the drained potatoes while still cold and when it starts to sizzle, give them a good stir.
  5. Stir every couple of minutes for another 5 minutes.
  6. Crack the eggs into a cup or measuring jug, whisk together with a fork and the pour into the hot frying pan, stirring immediately.
  7. Stir for about a minute, until the egg is cooked and remove from the heat.
  8. Sprinkle in the rest of the ingredients, mix well and serve.

Serves 1 as the whole meal or two as a side for a main meal.

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