- Serves2
- CourseBrunch
- Prepare10 mins
- Cook30 mins
- Total time40 mins
Ingredients
- 1 tbsp olive oil
- 10g unsalted butter
- 200g winter greens (such as cabbage or leeks), finely sliced
- 4 salad onions, finely sliced
- 2 clove/s garlic, finely sliced
- 75g pancetta, bacon lardons or pulled ham hock
- 250g leftover roast potatoes, chopped into 1-2cm chunks
- 125g crème fraîche, soft cheese or soured cream
- 2 tsp mustard of your choice (gluten free, if needed), to taste
- 2 eggs
- 1 handful chopped herbs (such as chives, tarragon or parsley), to serve
Method
Heat 1 tbsp oil and the butter in a large, nonstick, lidded frying pan. Add the greens with a pinch of salt and cook for 4-5 minutes over a medium-low heat, stirring occasionally, until just softened. Stir in the salad onions and garlic; cook for a further 1-2 minutes. Tip out onto a plate and set aside. If using pancetta or bacon, add to the pan and fry for 5 minutes over a medium heat or until crispy (skip this stage if using ham hock). Use a slotted spoon to transfer to the plate with the veg.
Drizzle the remaining 1⁄2 tbsp oil (if needed) into the same pan. Put the chopped potatoes in the pan and fry for 7-10 minutes over a medium-high heat, stirring occasionally, until crisp and golden; season. Lower the heat to medium-low and return the greens mixture to the pan with the crème fraîche (or soft cheese or soured cream), mustard and meat. Stir fry everything together for 1 minute until combined.
Make 2 indentations in the hash and crack an egg into each. Cover with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks still soft. Season with freshly ground black pepper and scatter over the chopped herbs to serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,164kJ/ 762kcals |
|---|---|
Fat | 56g |
Saturated Fat | 20g |
Carbohydrates | 37g |
Sugars | 7.5g |
Fibre | 6.2g |
Protein | 24g |
Salt | 2.1g |