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Mexican eggs with potato hash
Mexican eggs with potato hash
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Start your day with a flavorful Mexican egg and crispy potato hash breakfast by Katie Quinn Davies.
Ingredients:
  • 60ml olive oil
  • 1 onion, finely chopped
  • 400g beef mince
  • 60ml chilli sauce
  • 400g can chopped tomatoes
  • 82.50 ml roughly chopped coriander, plus extra to serve
  • 1kg (about 4) desiree potatoes (unpeeled), scrubbed, coarsely grated
  • 50g unsalted butter, melted
  • 4 eggs
  • 1 jalapeno chilli or long green chilli, thinly sliced
Instructions:
  • In a large frypan over medium-high heat, heat 1 tablespoon of oil. Add the onion and a pinch of salt, cook while stirring for 3-4 minutes until soft. Cook the beef for 5 minutes until browned while stirring. Mix in the chipotle sauce, tomatoes, and coriander. Season with freshly ground black pepper, reduce the heat to medium, and cook for 5-6 minutes until slightly thickened.
  • Prepare the potato hash by wrapping grated potato in a clean tea towel and squeezing out excess water. Mix potato with melted butter in a bowl, season, and combine. Heat 1 tablespoon oil in a frypan over medium heat. Spoon 4 portions of potato into the pan, flatten, and cook until golden and cooked through, about 3-4 minutes per side. Repeat with the rest of the oil and potato mixture.
  • Press the back of a spoon gently into the center of the beef four times, then carefully crack one egg into each indentation. Cover and cook for 7 minutes or until the egg whites are set. Sprinkle with chili and additional coriander for an extra burst of flavor before serving alongside the hash.

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