Potato and chilli hash
- March 2004
1½ kg potatoes such as Maris Piper or red-skinned Desiree
3 tbsp olive oil
1 red chilli, finely chopped (optional)
1 bunch spring onions, finely chopped
- Peel the potatoes and cut into 2cm cubes. Bring a large pan of water to the boil and parboil the potatoes for 10–15 minutes. Drain well.
- Heat the olive oil in a large frying pan and add the drained potatoes. Cook until browned and crispy, turning only every now and then in the pan allowing a golden crust to form on the base.
- Once the potatoes are looking golden, toss in the chopped chilli and spring onion. Leave to fry together to allow all the flavours to merge, seasoning with extra ground pepper and a little salt to taste. Serve with sausages and poached eggs.
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