Katie Quinn Davies recommends waking up to Mexican eggs and crisp potato hash - "a hearty dish thats full of big, bold flavours."
- Heat 1 tablespoon oil in a large frypan (with a lid) over medium-high heat. Add onion and a pinch of salt, then cook, stirring, for 3-4 minutes until soft. Add the beef and cook, stirring, for 5 minutes or until browned. Stir in the chipotle sauce, tomatoes and coriander, season with freshly ground black pepper and reduce heat to medium. Cook for a further 5-6 minutes until slightly thickened.
- Meanwhile, to make the potato hash, place grated potato in a clean tea towel and squeeze to remove excess water. Place potato in a bowl with the melted butter, then season and stir to combine. Heat another 1 tablespoon oil in a separate frypan over medium heat. Using a 1/3 cup (80ml) measuring cup, place 4 mounds of potato in the pan, flatten with a spoon and cook for 3-4 minutes each side until golden and cooked through. Repeat with the remaining 1 tablespoon oil and potato mixture.
- Using a spoon, make 4 indents in the beef, then crack an egg into each. Cover and cook for 7 minutes or until whites are cooked. Garnish with the chilli and extra coriander, then serve with the hash.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set