Create something deliciously different with this flavoursome swede, potato and beef hash topped with a freshly fried egg.
- Preheat oven to 200C. Grease a baking tray and line with baking paper. Place the swede and potato in a bowl. Add the dried herbs and 2 tsp of the oil. Toss to combine. Season. Place potato mixture on baking tray and roast for 30 mins or until golden and crisp.
- Meanwhile, heat 2 teaspoons of the remaining oil in a large frying pan over medium-heat. Add the mushroom and cook for 5 mins or until golden and moisture has evaporated. Transfer to a plate. Add the remaining oil and cook onion and garlic for 2 mins.
- Add the mince. Cook, breaking up lumps with a wooden spoon, for 5-8 mins or until browned and slightly crispy. Return the mushroom to the pan with the Worcestershire sauce, stock and tomato. Season. Bring to the boil. Reduce heat to low. Simmer for 10 mins or until most of the liquid has evaporated.
- Add the potato mixture and spinach to the mince mixture and cook for 3 mins or until spinach has wilted.
- While the hash is cooking, heat a frying pan over medium heat. Spray with oil. Crack 4 eggs into pan. Cook for 4-5 mins or until white is set and yolk is still runny.
- Divide hash among serving plates. Top with a fried egg and extra spring onion.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set