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.
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.
