HAM AND POTATO HASH WITH POACHED EGGS

HAM AND POTATO HASH WITH POACHED EGGS

This ham and potato hash is a cross between the ultimate hash brown and a rösti. It takes a little while to get the potatoes nice and crispy so it’s maybe one to save for the weekend, but you can get ahead and make the mash the day before if you like.

INGREDIENTS

SERVES: 4

1kg potatoes, peeled and cut into 5cm pieces

1 tbsp vegetable oil

30g butter

1 red onion, finely chopped

1 green pepper, cored, deseeded and diced

200g smoked ham, diced

4 sprigs of thyme, leaves picked

1 tbsp German mustard

½ tsp cayenne pepper

40g Parmesan, finely grated

4 large free-range eggs

2 tbsp flat-leaf parsley, finely chopped

1 ripe avocado, quartered and sliced

16 cherry tomatoes, halved

Sea salt and freshly ground black pepper

METHOD

1: Cook the potatoes in boiling salted water for about 10 minutes, until tender. Drain them well and crush lightly, then set aside.

2: Heat the oil and butter in a large non-stick frying pan over a high heat. Add the onion and cook until browned. Add the green pepper and ham and cook for about 10 minutes until the pepper is softened. Remove from the heat.

3: In a bowl, mix together the crushed potatoes, onion, pepper and ham mix, thyme, mustard and cayenne.

4: Sprinkle half the grated Parmesan over the bottom of the frying pan. Place over a medium heat and add the potato mixture, spreading it out in an even layer. Scatter over the remaining Parmesan. Cook, without moving, for 10 minutes or until crispy on the underside.

5: Now turn the potato mixture over. Cook for a further 10 minutes, or until crispy on the other side and hot all the way through. You may want to flip it over again for a few minutes.

6: Meanwhile, poach the eggs in a large shallow pan of simmering salted water for 3–4 minutes. Carefully remove with a slotted spoon, drain on kitchen paper and set aside.

7: Scatter the chopped parsley on top of the hash. Divide between warmed plates and place a poached egg on each portion. Serve the avocado slices and cherry tomatoes alongside.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

INGREDIENTS

SERVES: 4

1kg potatoes, peeled and cut into 5cm pieces

1 tbsp vegetable oil

30g butter

1 red onion, finely chopped

1 green pepper, cored, deseeded and diced

200g smoked ham, diced

4 sprigs of thyme, leaves picked

1 tbsp German mustard

½ tsp cayenne pepper

40g Parmesan, finely grated

4 large free-range eggs

2 tbsp flat-leaf parsley, finely chopped

1 ripe avocado, quartered and sliced

16 cherry tomatoes, halved

Sea salt and freshly ground black pepper

METHOD

1: Cook the potatoes in boiling salted water for about 10 minutes, until tender. Drain them well and crush lightly, then set aside.

2: Heat the oil and butter in a large non-stick frying pan over a high heat. Add the onion and cook until browned. Add the green pepper and ham and cook for about 10 minutes until the pepper is softened. Remove from the heat.

3: In a bowl, mix together the crushed potatoes, onion, pepper and ham mix, thyme, mustard and cayenne.

4: Sprinkle half the grated Parmesan over the bottom of the frying pan. Place over a medium heat and add the potato mixture, spreading it out in an even layer. Scatter over the remaining Parmesan. Cook, without moving, for 10 minutes or until crispy on the underside.

5: Now turn the potato mixture over. Cook for a further 10 minutes, or until crispy on the other side and hot all the way through. You may want to flip it over again for a few minutes.

6: Meanwhile, poach the eggs in a large shallow pan of simmering salted water for 3–4 minutes. Carefully remove with a slotted spoon, drain on kitchen paper and set aside.

7: Scatter the chopped parsley on top of the hash. Divide between warmed plates and place a poached egg on each portion. Serve the avocado slices and cherry tomatoes alongside.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

book

TOM KERRIDGE’S FRESH START (2018)

This isn't a diet book, but it is about taking control. Cook from scratch and you can take responsibility for everything that you and your family eat.

Buy Book