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La Española Extra Virgin Olive Oil1litre
1litreItem price
£10.00Price per unit
£1/100mlThis quick and easy hash is topped with sweet, roasted tomatoes and a runny fried egg. A great low fat dinner option.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200°C, gas mark 6. Heat 1 tbsp of the olive oil in a large, non-stick frying pan over a medium heat and cook the potatoes and leeks for about 25 minutes, stirring occasionally, until the potatoes are cooked through, crispy and golden.
After about 20 minutes, place the cherry tomato vines on a baking tray, drizzle with a little oil and roast for 5–10 minutes until the tomatoes are starting to soften but still holding their shape.
Meanwhile, heat the remaining oil in a medium frying pan and fry the eggs to your liking.
Stir the chopped dill through the hash and divide between 4 plates. Top each with a fried egg and serve the roasted cherry tomatoes alongside.
Typical values per serving when made using specific products in recipe
Energy | 546kJ/ 369kcals |
---|---|
Fat | 17.1g |
Saturated Fat | 3.4g |
Carbohydrates | 39.9g |
Sugars | 5.5g |
Fibre | 5.6g |
Protein | 13.8g |
Salt | 0.3g |
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£10.00Price per unit
£1/100ml0 added
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£1.65Price per unit
82.5p/kg0 added
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62p each est.Price per unit
£2.95/kg0 added
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£2.50Price per unit
£12.50/kg0 added
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£1.75Price per unit
29.2p each0 added
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80pPrice per unit
40p/10g