Curried leek and potato hash

Curried leek and potato hash with fried eggs

  • serves 2
  • Easy

A new and delicious way with leeks, flavoured with curry powder, cumin seeds and black mustard seeds. Serve with a just-fried egg on top



  • floury potatoes 400g, peeled and cubed
  • vegetable oil 4 tsp
  • cumin seeds 1 tsp
  • black mustard seeds 1 tsp
  • leeks 2, finely chopped
  • mild curry powder 1 tbsp
  • eggs 2 (we used Clarence Court Burford Browns)
  • lime 1, juiced
  • coriander a small bunch, chopped
  • plum tomatoes 2 ripe, diced


  • Step 1

    Put the potatoes into a large pan of lightly salted cold water and bring to the boil. Cook for 6 minutes or until tender to the point of a knife. Drain well and cool completely.

  • Step 2

    Heat 2 tsp of vegetable oil in a non-stick frying pan and cook the potatoes, turning, until they are golden and crisp. Tip out onto a plate.

  • Step 3

    Add another tsp of oil to the pan and fry the cumin and mustard seeds for 1 minute. Tip in the leeks and cook gently for 20 minutes until they’re very soft, adding a splash of water if they catch. Add the potatoes to the pan and stir to combine, then sprinkle in the curry powder, stir again and cook for 1 minute. Keep warm.

  • Step 4

    In a separate lidded frying pan, heat 1 tsp of oil over a high heat. Crack in the eggs and fry for 1 minute until starting to crisp, then put on the lid and cook until the whites are cooked through but yolks still runny.

  • Step 5

    Stir the lime juice and coriander through the tomatoes. Plate up the hash and serve with the fried eggs on top, then spoon over the tomato salsa.

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Nutritional Information

  • Kcals 322
  • Fat 27.9g
  • Saturates 11.5g
  • Carbs 9.9g
  • Sugars 3.5g
  • Fibre 4.8g
  • Protein 5.3g
  • Salt 0.5g