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Make this curried leek and potato hash with fried eggs for a winning weekend brunch, then also check out our classic hash browns and corned beef hash.

Ingredients

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

Method

  • 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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