Mexican eggs with potato hash

Recipes / Eggs

Katie Quinn Davies recommends waking up to Mexican eggs and crisp potato hash - "a hearty dish thats full of big, bold flavours."

Recipe «Mexican eggs with potato hash» presented in category Recipes / Eggs, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 1/4 cup olive oil, 1 onion, finely chopped, 400g beef mince, 1/4 cup chipotle chilli sauce or other hot sauce, 400g can chopped tomatoes , 1/3 cup roughly chopped coriander, plus extra to serve, 1kg desiree potatoes , scrubbed, coarsely grated, 50g unsalted butter, melted , 4 eggs, 1 jalapeno chilli or long green chilli, thinly sliced.

Ingredients:

  • 1/4 cup olive oil 
  • 1 onion, finely chopped 
  • 400g beef mince 
  • 1/4 cup chipotle chilli sauce or other hot sauce 
  • 400g can chopped tomatoes 
  • 1/3 cup roughly chopped coriander, plus extra to serve 
  • 1kg desiree potatoes , scrubbed, coarsely grated 
  • 50g unsalted butter, melted 
  • 4 eggs 
  • 1 jalapeno chilli or long green chilli, thinly sliced 

Instructions

  1. 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.
  2. 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.
  3. 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.