Beef & Potato Hash with Fried Eggs

• 500 gbeef mince
• 500 gwaxy potatoes, diced
• 1medium carrot, finely diced
• 1red pepper, diced
• 100 gbaby spinach, chopped
• 2 tbspgarlic-infused oil
• 1 tspsmoked paprika
• 1 tbspDijon mustard
• 1 tbspWorcestershire sauce
• 10 gchives, chopped
• 10 gfresh parsley, chopped
• 4eggs
• Fine salt and black pepper
• 200 gmixed leaves, dressed with 1 tbsp olive oil and 1 tbsp lemon juice (optional)
• 4 tbspbrown sauce (optional)
• 400 gbaked beans (optional)

Method

1. 1Parboil the diced potatoes in well-salted water for 6–7 minutes until a knife slides in with just a little resistance. Drain and leave them to steam in the colander for a minute or two; dry potatoes crisp, wet ones sulk.
2. 2Heat 1 tbsp garlic-infused oil in a large frying pan over medium-high heat. Tip the potatoes in as a single layer and leave them alone for 3–4 minutes until the undersides are deep golden, then toss and brown the other faces. Crowding kills the crust, so use a wide pan.
3. 3Push the potatoes to one edge, add 2 tsp of the oil and the mince. Season the beef generously with salt and pepper as it goes in. Brown it in two batches if your pan looks tight. Let the edges caramelise and the juices reduce, about 6 minutes, stirring only occasionally so a proper fond builds underneath.
4. 4Stir in the carrot and red pepper, then add the smoked paprika, Dijon and Worcestershire sauce. Let the paprika toast in the hot oil for 30–60 seconds until fragrant. Cook another 5 minutes until the vegetables soften but still hold a bite and the mixture turns sticky and cohesive, the Worcestershire dragging up the brown stuck bits from the base of the pan.
5. 5Fold through the spinach with most of the chives and parsley until the leaves collapse and everything is evenly distributed. The hash should be moist but not saucy.
6. 6In a separate non-stick pan, fry the eggs in the remaining 1 tsp oil until the whites are set with crisp lacy edges and the yolks still wobble; they'll act as a velvety sauce for the hash.
7. 7Divide the hash between plates and top each with a fried egg. Scatter over the reserved chives and parsley. Add any of the optional dressed leaves, brown sauce or baked beans if using.

Per serving

kcal

596

protein

33.3g

fibre

5g

carbs

29.1g

fat

39g