Potato, pepper and egg hash
Golden potato cubes with soft peppers and fully set eggs. A short parboil gives the potatoes a tender middle before they crisp in the pan.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 400g potatoes, scrubbed and cut into 1.5cm cubes
- 1 red pepper, diced
- 1 small onion, sliced
- 4 eggs
- 1 tbsp olive oil
- ½ tsp smoked paprika
- Black pepper, to taste
Method
- Parboil the potatoes
Put the potato cubes in a saucepan, cover with cold water and bring to a boil. Simmer for 7–9 minutes until nearly tender, then drain and let steam dry for 2 minutes.
- Soften the onion and pepper
Heat the oil in a wide non-stick frying pan. Cook the onion and pepper over a medium heat for 6 minutes, stirring occasionally, until softened.
- Brown the potatoes
Add the potatoes and paprika. Spread into a single layer and cook for 8–10 minutes, turning every few minutes, until tender and lightly golden. Reduce the heat if the paprika catches.
- Cook the eggs until set
Make four spaces in the vegetables and crack an egg into each. Cover with a lid and cook gently for 5–8 minutes, checking that the whites and yolks are fully set before serving.
- Divide and serve
Divide between two warm plates, keeping an egg with each portion of vegetables. Add pepper at the table and serve straight away.
Make it work with what you have
- Use a wide pan: crowding the potatoes makes them steam rather than brown.
- No pepper? Use a sliced courgette and cook off its moisture before adding the potatoes.