Pork hash by The Gin­ger Pig

London Evening Standard (West End Final B) - ES Magazine - - Food -

Serves 1 • ½ tbsp olive oil • 175g pota­toes, peeled and cubed • 1 onion, sliced • 175g cooked pork, finely shred­ded • 1 tomato, chopped • 3 sage leaves • 1 egg Method In a large fry­ing pan, heat the oil and fry the pota­toes over a medium heat for 12 min­utes, un­til just golden. Add the onion and cook for a fur­ther five min­utes. When the pota­toes are cooked, add the pork, tomato and sage then mix. Make a space in the mid­dle of the mix­ture, crack in the egg and cover the pan. Cook for two min­utes, un­til the yolk is just opaque and the white is cooked. This recipe can also be made with lamb (use thyme in­stead of sage), beef (flat-leaf pars­ley) or chicken (tar­ragon).

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