Mexican Eggs and Potato
combine. heat. eat
The Your Prep how-to guide for 5 star cooking, made easy.
Heat 1 tbsp of oil in a large frypan (with a lid) over medium-high heat. Add onion and a pinch off salt, cook for 3-4 minutes until soft. Add beef and cook, stirring, for 5 minutes until browned. Stir in the hot sauce of choice, tomatoes and coriander, season with freshly ground black pepper and reduce to medium heat. Cook for a further 5-6 minutes until slightly thickened.
Meanwhile, place grated potato in a clean tea towel and squeeze to remove excess water. Place potato in a bowl with melted butter, season and combine. Heat another 1 tbsp of oil in a seperate frypan over a medium heat. Create 4 mounds of potato in the pan, flatten with a spoon and cook for 3/4 minutes each side until golden.
Using a spoon, make 4 indents in the beef, crack an egg into each. Cover and cook for 7 minutes until the whites are cooked. Garnish with chilli and extra coriander, then serve with the hash.