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Recipe: Pan-roasted potato and radish hash with crispy fried egg

breakfast
eggs
vegetarian
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Preparation Time5 MINUTES

Cooking Time15-20 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

600g small new potatoes

3 tbsp olive or rapeseed oil

12 radishes, halved

sea salt

black pepper

4 eggs

chilli flakes or chilli sauce, to serve

1

Place the potatoes in a large pan of cold water. Bring to the boil over a high heat. Boil for about 8-10 minutes, or until a sharp knife slides into them with little resistance. Drain through a colander. Use 250g and save the rest for tomorrow’s dinner. Cut the potatoes into 2cm rough pieces (about the same size as the halved radishes).

2

In a large frying pan, heat 2 tbsp oil over a medium heat. Once good and hot, add the potatoes, radishes and a generous dose of salt and fry for 4 minutes, tossing once they are golden on one side. Continue until the radishes have wrinkled and changed shade of pink and the potatoes are golden. Season with black pepper.

3

In the meantime, in a separate large frying pan over a medium high heat, heat another 1 tbsp of oil. Once hot, crack in the eggs, one at a time. Place a lid over the pan to cook the tops, but keep the heat high to get crispy edges on your eggs. Once the white has set, slide the eggs out of the pan and onto the potatoes and radish. Scatter with chilli flakes, sea salt, or chilli sauce, if you fancy it.

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This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!

Pan-roasted potato and radish hash with crispy fried egg

Preparation Time5 MINUTES

Cooking Time15-20 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

600g small new potatoes

3 tbsp olive or rapeseed oil

12 radishes, halved

sea salt

black pepper

4 eggs

chilli flakes or chilli sauce, to serve

1

Place the potatoes in a large pan of cold water. Bring to the boil over a high heat. Boil for about 8-10 minutes, or until a sharp knife slides into them with little resistance. Drain through a colander. Use 250g and save the rest for tomorrow’s dinner. Cut the potatoes into 2cm rough pieces (about the same size as the halved radishes).

2

In a large frying pan, heat 2 tbsp oil over a medium heat. Once good and hot, add the potatoes, radishes and a generous dose of salt and fry for 4 minutes, tossing once they are golden on one side. Continue until the radishes have wrinkled and changed shade of pink and the potatoes are golden. Season with black pepper.

3

In the meantime, in a separate large frying pan over a medium high heat, heat another 1 tbsp of oil. Once hot, crack in the eggs, one at a time. Place a lid over the pan to cook the tops, but keep the heat high to get crispy edges on your eggs. Once the white has set, slide the eggs out of the pan and onto the potatoes and radish. Scatter with chilli flakes, sea salt, or chilli sauce, if you fancy it.

SHOW MORE
SHOW LESS

This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!

Pan-roasted potato and radish hash with crispy fried egg

1

Place the potatoes in a large pan of cold water. Bring to the boil over a high heat. Boil for about 8-10 minutes, or until a sharp knife slides into them with little resistance. Drain through a colander. Use 250g and save the rest for tomorrow’s dinner. Cut the potatoes into 2cm rough pieces (about the same size as the halved radishes).

2

In a large frying pan, heat 2 tbsp oil over a medium heat. Once good and hot, add the potatoes, radishes and a generous dose of salt and fry for 4 minutes, tossing once they are golden on one side. Continue until the radishes have wrinkled and changed shade of pink and the potatoes are golden. Season with black pepper.

3

In the meantime, in a separate large frying pan over a medium high heat, heat another 1 tbsp of oil. Once hot, crack in the eggs, one at a time. Place a lid over the pan to cook the tops, but keep the heat high to get crispy edges on your eggs. Once the white has set, slide the eggs out of the pan and onto the potatoes and radish. Scatter with chilli flakes, sea salt, or chilli sauce, if you fancy it.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It’s her job to devise and test new recipes, and make...

READ MORE BY Frankie Unsworth

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Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It’s her job to devise and test new recipes, and make...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It’s her job to devise and test new recipes, and make...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

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