This is a great way of using up left-over potatoes or sweet potatoes, but it is so tasty that you might want to cook the potatoes from scratch just to make it! It’s great as part of a brunch if you serve it with bacon or sausages, and maybe some fried mushrooms or baked beans. It’s also good as a quick lunch when you only have eggs and leftovers in the fridge. You can cook the egg in the middle of the hash as I have done here, or just fry or poach an egg and serve it on top of the hash. Delicious.
- 1 onion
- 2 cloves garlic
- 1 large cooked potato
- 1 large cooked sweet potato
- 2tblsp olive oil
- ½tsp salt
- ½tsp pepper
- 1tsp rosemary
- 1 tsp thyme
- ½tsp chilli powder
- 2 eggs
Peel and slice the onion. Fry in half the olive oil in a small frying pan until it starts to soften.
Peel and mince the garlic. Add to the onions and cook for a further 2 mins. Add the salt, pepper, thyme, rosemary and chilli.
Turn up the heat. Cube the cold potatoes and add them to the pan. Fry, stirring frequently, for 5-10 mins until the potatoes are starting to go mushy and to crisp at the edges.
Press the mixture into the pan, and shape it into a rouch circle with a spoon or spatula. Cook, pressing down, for 1min.
Flip the hash over to cook the other side: cover the pan with a plate and flip it over quickly. Slide the flipped hash back into the hot pan. You may need a little more olive oil at this point if the pan is dry.
Make two wells in the middle of the hash and drizzle a little oil into each one. Crack an egg into each well, and cook until the hash is crispy and golden brown on the bottom and the eggs are cooked through but with a little bit of a wobble in the middle – this is so the yolks stay runny.
Cut in half so that each half has an egg, and serve hot with bread or toast, bacon, fried mushrooms or beans.
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You can make this with all sweet potatoes, all normal potatoes, or a mixture.