Beef Main Mexican

Mexican eggs with potato hash

Name: Mexican eggs with potato hash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: /mexican
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

6 ratings

15m

25m

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Katie Quinn Davies recommends waking up to Mexican eggs and crisp potato hash. It's a hearty dish that's full of big, bold flavours.

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.