Glamorgan Sausage, Leek and Potato Hash with Fried Egg
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Ingredients
- 150 g caerphilly cheese
- 1 leek
- 100 g breadcrumbs
- 500 g potatoes
- 30 g butter
- 5 eggs
Nutrition (per serving)
- Calories
- 486 kcal
- Protein
- 24.3 g
- Carbohydrate
- 38.7 g
- of which sugars
- 3.4 g
- Fat
- 24.4 g
- of which saturates
- 12.9 g
- Fibre
- 4.7 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely grate the caerphilly cheese and finely chop the leek, then mix with the breadcrumbs and one beaten egg in a bowl. Season well and shape into small nuggets.
- 2
Peel and dice the potatoes and parboil for 6 minutes, then drain well.
- 3
Melt the butter in a large frying pan and fry the parboiled potatoes for 10 minutes until golden and crisp.
- 4
Add the Glamorgan cheese nuggets to the pan and fry for a further 6-8 minutes, turning often, until golden all over.
- 5
Meanwhile, fry the remaining eggs in a separate pan to your liking.
- 6
Pile the hash onto plates and top each with a fried egg.
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