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Vegetable Hash with Curried Eggs

A brilliant way to use good old fashioned British vegetables and jazz them up with spicy eggs. For best results, make sure you use a good quality non-stick pan.

Serves 2

Ingredients

450g (1lb) maris piper or king edward potatoes , peeled and grated
2 tablespoons olive oil
30g butter
2 leeks, trimmed, washed and finely shredded
2 carrots, peeled and grated
4 eggs
1 tablespoon coriander
1 fresh small chilli, chopped

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Method

With your hands, squeeze out as much liquid as possible from the grated potatoes. Pre-heat the grill.
Heat the oil and butter in a large non-stick frying pan, add the leeks and cook for 2 minutes. Stir in the potato, carrot and lightly spread out the mixture in the pan. Fry over a medium heat for 10 minutes until golden underneath.
Place the pan under the grill and cook for 5 minutes or until the rosti is golden on top. Remove from grill.
Make 4 indentations in the top of the rosti. Crack the eggs into the indentations, grind over a little black pepper and scatter over the coriander and chilli. Cover with a lid or baking sheet, place back over a medium heat and cook over for 4-5 minutes or until the eggs are cooked to your liking. Serve straight away.

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