STREAMING NOW: The Layover
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Transform the humble spud and egg into something really special. The chili and coriander give this dish a real kick.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Grate the potatoes,then squeeze out as much liquid as possible with your hands and pat dry on kitchen paper.
  2. Heat the oil in a large (23-25cm non stick oven proof frying pan.
  3. Add the leeks and cook stirring for 2 minutes Stir in grated potatoes and carrots, then lightly spread the mixture out in the pan.
  4. Fry the mixture over a medium heat for 10 minutes till its nicely golden underneath.
  5. Place the pan under the grill and cook for 5 minutes or until the hash is golden on top. Remove from the grill and make four indentations in the surface.
  6. Then crack four eggs into the indentations, grind over a little black pepper and scatter over the chili and coriander.
  7. Next cover the pan with a lid and place it back on the hob over a medium heat and cook for a further 4-5 minutes or until the eggs are cooked to your liking.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: