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| Mexican eggs with potato hash |
Serves 4
Mexican eggs with potato hash ingredients: 1/4 cup (60ml) olive oil. 1 onion, finely chopped. 400g beef mince. 1/4 cup (60ml) chipotle chilli sauce or other hot sauce. 400g can chopped tomatoes. 1/3 cup roughly chopped coriander, plus extra to serve. 1kg (about 4) desire potatoes (unpeeled), scrubbed, coarsely grated. 50g unsalted butter, melted. 4 eggs. 1 jalapeno chilli or long green chilli, thinly sliced
Methods of cooking
To make Mexican eggs with potato hash, Heat 1 tbs oil in a large frypan (with a lid) over medium-high heat, Add onion and a punch of salt, then cook, stirring, for 3-4 minutes until soft. Add the beef and cook, stirring, for 5 minutes or until browned. Stir in the chipotle sauce, tomatoes and coriander, season with freshly ground black pepper and reduce heat to medium. Cook for a further 5-6 minutes until slightly thickened. Meanwhile, to make the potato hash, place grated potato in a clean tea towel and squeeze to remove excess water. Place potato in a bowl with the melted butter, then season and stir to combine. Heat another 1 tbs oil in a separate frypan over medium heat. Using a 1/3 cup (80ml) measuring cup, place 4 mounds of potato in the pan, flatten with a spoon and cook for 3-4 minutes each side until golden and cooked through. Repeat with the remaining 1 tbs oil and potato mixture. Using a spoon, make 4 indents in the beef, the crack an egg into each. Cover and cook for 7 minutes or until whites are cooked. Garnish with the chilli and extra coriander, then serve with hash. By then, the Mexican eggs with potato hash is ready
