Name: Curried leek and potato hash with fried eggs
Total time: 45 min
Yield: Serves 2
Ingredients: 400g floury potatoes, peeled and cubed; 4 tsp vegetable oil; 1 tsp cumin seeds; 1 tsp black mustard seeds; 2 leeks, finely chopped; 1 tbsp mild curry powder; 2 (we used Clarence Court Burford Browns) eggs; 1 lime, juiced; a small bunch coriander, chopped; 2 ripe plum tomatoes, diced

400g floury potatoes
peeled and cubed
4 tsp vegetable oil
1 tsp cumin seeds
1 tsp black mustard seeds
2 leeks
finely chopped
1 tbsp mild curry powder
2 (we used Clarence Court Burford Browns) eggs
1 lime
juiced
a small bunch coriander
chopped
2 ripe plum tomatoes
diced

Method

step 1
Put the potatoes into a large pan of lightly salted cold water and bring to the boil. Cook for 6 minutes or until tender to the point of a knife. Drain well and cool completely.
step 2
Heat 2 tsp of vegetable oil in a non-stick frying pan and cook the potatoes, turning, until they are golden and crisp. Tip out onto a plate.
step 3
Add another tsp of oil to the pan and fry the cumin and mustard seeds for 1 minute. Tip in the leeks and cook gently for 20 minutes until they’re very soft, adding a splash of water if they catch. Add the potatoes to the pan and stir to combine, then sprinkle in the curry powder, stir again and cook for 1 minute. Keep warm.
step 4
In a separate lidded frying pan, heat 1 tsp of oil over a high heat. Crack in the eggs and fry for 1 minute until starting to crisp, then put on the lid and cook until the whites are cooked through but yolks still runny.
step 5
Stir the lime juice and coriander through the tomatoes. Plate up the hash and serve with the fried eggs on top, then spoon over the tomato salsa.