Potato Hash (Sauteed potatoes with vegetables, eggs and cheese)

This is more of a guide than a recipe. You can add many different things to the hash, such as onions, sweet peppers, pre-cooked or cured meat (e.g. chorizo). Just decide if they need 10 minutes or 5 minutes frying and add them at the appropriate step.

Ingredients

• A couple of large potatoes, peeled and cut into 1-2 cm cubes
• 2 tbsp sunflower oil
• 2 courgettes, ends removed and cut into 1-2 cm cubes
• a pinch of salt
• 6 mushrooms, washed and cut into 1cm cubes
• 2 cloves garlic, peeled and thinly sliced
• 1 tsp dried thyme
• 2 eggs
• 75g finely grated cheese, a strong flavour like cheddar is good

Method

1. Preheat the oven to 175 degrees Celsius (or 200 if a non-fan oven)
2. Put on a sauce pan of water to boil
3. Once the water is simmering, add the potato cubes to it and boil for five minutes
4. While the potatoes are cooking, heat the sunflower oil in a high sided frying pan, preferrably one which can go in the oven
5. Add the courgettes to the frying pan and sprinkle with a pinch of salt
6. Fry the courgettes over a high heat, stiring frequently to get them nicely browned
7. Once the potatoes have had their 5 minutes, drain them well and add them to the frying pan
8. As soon as you've added the potatoes, add the mushrooms, garlic and thyme to the pan and stir well
9. Fry everything in the frying pan for another 5 minutes or so, getting it nicely browned (you might need to add a bit more oil if it starts to look dry)
10. Remove the frying pan from the heat and if it can't go in the oven (is too large or has plastic on it) then transfer the fried vegetables into an ovenproof dish
11. Carefully crack each egg over the vegetable cubes, so that the egg yolk sits on top of the potato and vegetable mix, with the white dribbling down between the cubes
12. Sprinkle the grated cheese over the top and put the whole thing into the oven
13. Bake for 12 to 15 minutes
14. Remove from the oven, spoon onto plates and serve with tomato ketchup