Pic of Curried hash with asparagus and eggs

Curried hash with asparagus and eggs

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Curried hash with asparagus and eggs

Serves 2 40 min
Simple things are often the best; a potato hash can't be beaten for a super-fast, sustaining supper. New potatoes are a good seasonal match for the asparagus, and Jersey Royals will ramp it up to spectacular.

Cook's notes

Adding a squeeze of lemon juice to new potatoes as they boil helps to hold them together, as they can have a tendency to break up.

Ingredients

  • 500g potatoes (scrubbed)
  • 1 lemon
  • Oil for frying
  • 200g greens (try spinach, chard, or summer greens - leaves stripped from their stalks)
  • 125g spring or new season's bunched onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 2 tbsp curry powder - to taste
  • 1 tsp black mustard seeds
  • 200g asparagus
  • Bunch of coriander, roughly chopped
  • 4 eggs
  • 1/2 tsp black onion seeds
  • Salt and pepper
Image of Curried hash with asparagus and eggs

Method

Prep time: 10 min
Cooking time: 30 min

  • Step 1

    Put the potatoes in a pan of cold water, with a good pinch or two of salt. Add a squeeze of lemon juice. Bring to the boil then cook for approx. 12-15 mins, until tender. Drain and leave them to cool enough to handle, then chop into 3-4cm chunks.

  • Step 2

    Preheat your oven to a low temp - 150°C/Gas 2. Put another saucepan of water on to boil for the asparagus (or use a steamer, if you prefer).

  • Step 3

    Heat 1 tbsp of oil in a large frying pan. Heat the greens on a medium heat until just wilted, (if using spring or summer greens they may need a splash of water to help them along), then transfer to a plate.

  • Step 4

    Add 1 tbsp more oil to the frying pan. Fry the onions for 2 mins, then add a splash more oil, the garlic, curry powder to your taste for heat and mustard seeds. Fry for 1 min. Add the potatoes and stir-fry on a medium-high heat for 2 mins. Gently mix in the greens and three-quarters of the coriander. Season and add lemon juice to taste. Transfer to serving plates and keep them warm in the oven.

  • Step 5

    Wipe, or wash out, the frying pan. Heat a good layer of oil in the pan, enough to cover the base well. Crack in and fry the eggs to your liking, 2-3 mins or so. At the same time, boil or steam the asparagus for 2-3 mins, until just tender.

  • Step 6

    Drain the asparagus. Serve on the potato hash, with the eggs, sprinkled with onion seeds and remaining coriander.

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