Recipe: Pan-roasted potato and radish hash with crispy fried egg
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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
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).
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.
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.
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).
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.
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.
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
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).
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.
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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