Maris Piper & leek hash with fried eggs

Name: Maris Piper & leek hash with fried eggs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 3 tbsp olive oil(approx. 2–3 tbsp); 800 g Maris Piper potatoes, peeled and cut into 1.5cm chunks; 2 leeks, washed and sliced; 270 g pack Waitrose Cherry Vine Tomatoes; 4 medium Waitrose British Blacktail Free Range Eggs; 3 sprig/s fresh dill, roughly chopped

This quick and easy hash is topped with sweet, roasted tomatoes and a runny fried egg. A great low fat dinner option.

4 out of 5 stars(2) Rate this recipe

VegetarianHealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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3 tbsp olive oil(approx. 2–3 tbsp)
800g Maris Piper potatoes, peeled and cut into 1.5cm chunks
2 leeks, washed and sliced
270g pack Waitrose Cherry Vine Tomatoes
4 medium Waitrose British Blacktail Free Range Eggs
3 sprig/s fresh dill, roughly chopped

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