Spicy potato hash
This versatile dish works almost any time of day and is great for using up veg – add them with the onions in step 2. If you enjoy a bit of heat, just add more jalapeños. John Lewis 'The Pan' Aluminium Non-Stick Sauté Pan & Glass Lid, 28cm, is designed with deep, straight sides making it ideal for the sautéing in this recipe. It comes with soft-grip handles for safe and easy cooking, and a lid for when you need to keep in moisture. The stainless-steel base is suitable for all hobs, including induction.
- Serves4
- CourseLunch
- Prepare15 mins
- Cook25 mins
- Total time40 mins
Ingredients
- 3 tbsp olive oil
- 1.2kg Regal Red Potatoes, cut into cm chunks
- 1 large onion, finely chopped
- 2 clove/s garlic, finely chopped
- 1 tsp Cooks’ Ingredients Paprika
- 150g Essential Tomatoes, finely chopped
- 30g Cooks’ Ingredients Jalapeño Peppers, drained and chopped, plus 1 tbsp brine
- 4 Essential Free Range White Eggs
- Chopped coriander leaves, to serve (optional)
- Soured cream, to serve (optional)
Method
Heat 2 tbsp oil in a large frying or sauté pan over a medium-high heat. Add the potatoes with a pinch of salt and fry, stirring occasionally, for 8 minutes.
Add the remaining 1 tbsp oil, the onion and garlic with another pinch of salt and fry for 10 minutes until everything is starting to look golden.
Stir in the paprika, then add the tomatoes and jalapeños; fry for a final 2 minutes. Stir through the jalapeño brine and some freshly ground black pepper, then take o the heat. Meanwhile, fry, poach or soft-boil the eggs. If using, toss the chopped coriander through the potatoes, then pile onto plates and top with the eggs. Serve with soured cream, if liked.
Cook’s tip
Leftover jalapeños? These jars of brined green chillies are a classic in nachos, but they also make a great addition to chilli con carne, cheese toasties or tomato salsa.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,158kJ/ 515kcals |
|---|---|
Fat | 22g |
Saturated Fat | 4.2g |
Carbohydrates | 60g |
Sugars | 7.9g |
Fibre | 8.4g |
Protein | 14g |
Salt | 1.2g |