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Roast potato and ham hash with sage-fried eggs


Serves: 2
timePrep time: 15 mins
timeTotal time:
Roast potato and ham hash with sage-fried eggs
Recipe photograph by Stuart West

Roast potato and ham hash with sage-fried eggs

Reinvent your roasties with a ham hash served with fried eggs - on the table in 20 minutes

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
725Kcal
Fat
39gr
Saturates
12gr
Carbs
51gr
Sugars
5gr
Fibre
2gr
Protein
41gr
Salt
2.5gr

Emanuelle Lee

Emanuelle Lee

Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.

See more of Emanuelle Lee’s recipes
Emanuelle Lee

Emanuelle Lee

Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.

See more of Emanuelle Lee’s recipes

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped about 250g leftover
  • roast ham, chopped
  • about 500g leftover roast potatoes, chopped
  • 25g unsalted butter
  • ½ x 20g pack sage, leaves picked
  • 2 large eggs

Step by step

  1. Heat 1 tablespoon of olive oil in a large nonstick frying pan. Add the onion and cook for 5 minutes until soft. Add the chopped ham, fry until crisp, then remove everything from the pan. Add another tablespoon of olive oil to the pan and add the chopped potatoes. Fry until crisp and golden – about 8 minutes– and season.

  2. Return the ham mix to the pan and stir into the potatoes. Transfer the mixture to a dish, scraping in any crispy bits from the bottom of the pan, and keep warm.

    Tip

    If you don’t have leftover roasties, you can use cooled boiled potatoes instead.

  3. Leave the pan to cool for 1 minute, then put it over a medium heat and melt the butter. Fry the sage leaves until crisp, then remove with a draining spoon.

  4. Crack the eggs into the pan, leaving space between them so they cook separately. Use a teaspoon to baste the eggs with the sage-infused butter.

  5. Divide the hash between 2 plates, top each with an egg, crispy sage leaves and a little seasoning.

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