Mexican Eggs with Crispy Potato Hash
Move over oats, we’re bringing a new breakfast to the table. These Mexican Eggs with Crispy Potato Hash are a hearty and delicious way to start the day and perfect for those cold winter mornings.
40 mins
Easy
4
What you’ll need
INGREDIENTS
- 400g SunPork Fresh Food Pork Mince
- 1 Tbsp. olive oil
- 1 brown onion, finely chopped
- ¼ cup chipotle sauce
- 400g canned chopped tomatoes
- ⅓ cup coriander, plus extra for garnish, finely chopped
- 1kg potatoes, peeled and grated
- ½ Tbsp. garlic powder
- ½ Tbsp. onion powder
- 2 Tbsp. flour
- Oil, for shallow frying
- 4 eggs
- 1 green chilli, thinly sliced
How to make it
- In a pan, heat olive oil over a med-high heat. Add onion and cook for 4-5 mins until softened.
- Add pork mince and cook until browned, 5-7 mins. Stir in chipotle sauce, tomatoes, coriander, and season with salt and pepper. Reduce heat to med. and cook for 7 mins until slightly thickened.
- To make the potato hash, place grated potato in a clean tea towel and squeeze the excess water out. Place the potato into a bowl along with the garlic powder, onion powder, and flour, season generously with salt and pepper then combine. Evenly divide the mixture and roll into balls then flatten slightly.
- Add enough oil to a pan to shallow fry over a med heat. Carefully lower in the potato hash, cook for 4-5 mins on each side until golden brown, then drain and salt.
- Create 4 wells in the mince mixture and crack an egg into each one. Cover the pan and cook for 7 mins until the whites are fully cooked. Garnish with additional coriander and green chilli.
- Serve with the potato hash and enjoy!
