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    Harissa, chard and egg hash

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    Harissa, chard and egg hash

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes

    Serves: 2

    Ingredients

    2 large potatoes (about 500g), scrubbed and cut into 2-3cm chunks
    1 tbsp olive oil
    4 salad onions, whites and greens separated, both sliced
    2 cloves garlic, thinly sliced
    200g pack chard, stalks finely chopped, leaves cut into 3cm strips
    1 tbsp rose harissa
    1 tbsp white wine vinegar
    1 tsp nonpareille capers
    2 eggs
    2 tbsp Cooks’ Ingredients Spiced Pomegranate Sauce, to serve

     

    Method

    1 Put the potatoes in a medium saucepan; cover with cold water. Season with salt and bring to the boil. Reduce to a simmer and cook for 15 minutes, until just tender. Drain and allow to steam dry for 2 minutes.

    2 Heat ½ tbsp oil in a large non-stick frying or sauté pan over a medium-high heat, add the cooked potatoes with a pinch of salt and stir-fry for 12-15 minutes, until golden and crisp. Add the salad onion whites, garlic and chard stalks; cook for 2 minutes, until softened. Stir in the harissa and cook for another minute, then add the chard leaves and cook, stirring until wilted (about 2 minutes). Add the vinegar and capers, season, then transfer to a bowl and cover to keep warm.

    3 Heat the remaining ½ tbsp oil in the pan and fry the eggs to your liking. Divide the hash between 2 plates, top with the salad onion greens and eggs, then drizzle over the pomegranate sauce. Serve straight away.

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