Spicy hashed potato with ham, poached or fried egg

Serves: 2
Course: Brunch
Cooking Time: 15 mins
Prep Time: 5 mins
  • 250g leftover cooked potatoes
  • 100g leftover ham
  • 3tbsp vegetable oil
  • 1tbsp Cajun seasoning
  • ½tsp chilli flakes
  • 2tbsp clear malt vinegar
  • 4 fresh eggs
  • 1tbsp vegetable oil
  • Handful chives, chopped
  • 1 spring onion, sliced
  • Salt and pepper
  • 2tbsp good quality hot sauce
  1. Roughly chop the leftover potatoes into large chunks, then chop the ham into similar size pieces or tear into small strips. Heat the oil in a frying pan, then add the potatoes and ham, spreading them out to cover the base and crisp up. Flatten the potatoes slightly with the underside of a spatula and cook for 3-4 minutes until they are golden brown and crisp on both sides. Season with salt, pepper, Cajun spice and chilli flakes.
  2. For the poached eggs, heat a medium size pot of water until it starts to simmer, then lower the heat slightly and add the malt vinegar. Using a serving spoon, stir the water in a circular motion to create a gentle whirlpool in the centre of the pot and crack the eggs into it. Cook for 4-5 minutes, then remove the eggs and place them on a tea towel or piece of kitchen paper.
  3. For the fried eggs, heat a tablespoon of oil in a non-stick frying pan on a medium heat. Carefully crack the eggs into the pan, then lower the heat and cook for 4-5 minutes until the white is set and the yolks are runny.
  4. To serve, spoon the hashed potato and ham on to a plate and place the eggs on top. Garnish with some chopped chives, spring onion, more cracked black pepper, a sprinkle of Cajun seasoning and a spoon of hot sauce.
Mark Moriarty

Mark Moriarty

Mark Moriarty is an award winning chef, TV host, author and Irish Times columnist.