MEXICAN EGGS WITH POTATO HASH

INGREDIENTS

• 1/4 cup (60ml) olive oil
• 1 onion, finely chopped
• 400g beef mince
• 1/4 cup (60ml) chipotle chilli sauce (see notes) or other hot sauce
• 400g can chopped tomatoes
• 1/3 cup roughly chopped coriander, plus extra to serve
• 1kg (about 4) desiree potatoes (unpeeled), scrubbed, coarsely grated
• 50g unsalted butter, melted
• 4 eggs
• 1 jalapeno chilli or long green chilli, thinly sliced

• METHOD

  • 1
    Heat 1 tablespoon oil in a large frypan (with a lid) over medium-high heat. Add onion and a pinch of salt, then cook, stirring, for 3-4 minutes until soft. Add the beef and cook, stirring, for 5 minutes or until browned. Stir in the chipotle sauce, tomatoes and coriander, season with freshly ground black pepper and reduce heat to medium. Cook for a further 5-6 minutes until slightly thickened.
  • 2
    Meanwhile, to make the potato hash, place grated potato in a clean tea towel and squeeze to remove excess water. Place potato in a bowl with the melted butter, then season and stir to combine. Heat another 1 tablespoon oil in a separate frypan over medium heat. Using a 1/3 cup (80ml) measuring cup, place 4 mounds of potato in the pan, flatten with a spoon and cook for 3-4 minutes each side until golden and cooked through. Repeat with the remaining 1 tablespoon oil and potato mixture.
  • 3
    Using a spoon, make 4 indents in the beef, then crack an egg into each. Cover and cook for 7 minutes or until whites are cooked. Garnish with the chilli and extra coriander, then serve with the hash.
  • Chipotle chilli hot sauce is from gourmet food shops