Smoky Beef and Crispy Potato Hash with Eggs is a paid collaborative post with Oven Pride for their #TasteDon’tWaste campaign. I love a dish that feeds my family and leaves empty dishes all round and that is what this Smoky Beef and Crispy Potato Hash with Eggs does. Not only that it is simple to make and tastes delicious and you can use leftover mince and onion.
Yes, there is some prep work with this fabulous meal, but it is all worth it, I promise. Plus as a bonus, you can use leftover mince or beef.
Smoky Beef and Crispy Potato Hash with Eggs
You can turn this into a one pot dish by cooking the cumin potatoes in oil in the pan and then removing them and adding the spices, but we really like air fried cumin potatoes. We also use the cumin potatoes as a side on their own as they taste delicious.
Jump to RecipeOver lockdown, I have made a real effort to menu plan and to also reduce any leftover food so that we are not buying more than we need. So if we have beef on a Sunday then this has become a firm favourite for using leftovers and it is so easily adaptable.
My top tip for spices, iof that you add them to the pan first and once they start to release their scent then you are ready to add the rest of your ingredients.
This is a fab dish to put in the centre of the table and let everyone dig in, only in my house I have to add extra eggs!
Smoky Beef and Crispy Potato Hash with Eggs
Ingredients
- 750 g Potatoes cubed
- 500 g Beef Mince
- 2 tsp Cumin Seeds
- 2 tsp Smoked Paprike
- 2 tsp Tumeric
- 1 tsp Garlic Granules
- 2 tbsp Tomaoto Puree
- 300 ml Beef Stock
- 2 handfuls Frozen peas
- 1 Onion Chopped
- 4 Eggs
- Bunch Parsley chopped
Instructions
Chop your onions and saute in a small amount of oil before adding mmoked patrika, tueric and garlic granules.
Once you can smell the spices then add the mince and brown.
Whilst the mince is cooking, scrub the potatoes clean and cube (they are amazing with the skin on), add a small amount of oil and coat in the cumin seeds and air fry until crispy.
Add the tomato purree and beef stock to the mince and simmer until the stick reduces by hald. The beauityof this is tou can make this peartearlier in the day.
Oce the mince is hot add in a couple of handsfulls of frozen pea and coo suntil they are warm.
Make 4 spaces for the eggs, crack 1 egg into each gap and the lid and cook until the white is set
To serve, sprinkle with parsley
If you like this then check out our other beef receipes:
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