Egyptian Spiced Potato and Egg Hash with Cumin and Parsley
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Ingredients
- 700 g potatoes, peeled and diced
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tsp ground cumin
- 4 eggs
- 3 tbsp flat-leaf parsley, chopped
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 330 kcal
- Protein
- 11.6 g
- Carbohydrate
- 30.9 g
- of which sugars
- 3.8 g
- Fat
- 16.1 g
- of which saturates
- 3.2 g
- Fibre
- 4.6 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Parboil the potatoes for 6 minutes, then drain well.
- 2
Heat the olive oil in a large frying pan and cook the onion for 5 minutes, then add the potatoes and ground cumin and cook for 12-15 minutes, turning occasionally, until golden and tender.
- 3
Stir in the garlic and cook for 1 minute, then make four gaps in the hash and crack in the eggs.
- 4
Cover and cook for 4-5 minutes, until the whites are set but the yolks still soft.
- 5
Scatter with the parsley and serve hot.
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