Curried Leek and Potato Hash with Fried Eggs
Ingredients
- 400 g floury potatoes peeled and cubed
- 4 tsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 2 leeks finely chopped
- 1 tbsp mild curry powder
- 2 eggs
- 1 lime juiced
- 1 small bunch of cilantro chopped
- 2 ripe plum tomatoes diced
Instructions
- Put the potatoes into a large pan of lightly salted cold water and bring to the boil. Cook for 6 minutes or until tender to the point of a knife. Drain well and cool completely.
- Heat 2 tsp of vegetable oil in a non-stick frying pan and cook the potatoes,turning, until they are golden and crisp. Tip out onto a plate.
- Add another tsp of oil to the pan and fry the cumin and mustard seeds for 1 minute.Tip in the leeks and cook gently for 20 minutes until they’re very soft, adding a splash of water if they catch. Add the potatoes to the pan and stir to combine, then sprinkle in the curry powder, stir again and cook for 1 minute.Keep warm.
- Ina separate lidded frying pan, heat 1 tsp of oil over a high heat. Crack in the eggs and fry for 1 minute until starting to crisp, then put on the lid and cook until the whites are cooked through but yolks still runny.
- Stir the lime juice and cilantro through the tomatoes. Plate up the hash and serve with the fried eggs on top, then spoon over the tomato salsa.