400g (13oz) King Edward potatoes, diced
2 tbsp olive oil
1 onion, diced
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
pinch chilli flakes
1 tbsp white wine vinegar
1 x 170g pack cooked pulled pork, or ham, shredded
3 spring onions, sliced on the diagonal
small handful coriander, roughly chopped
chilli sauce, to serve (optional)
This quick and hearty brunch brings the best out of one of the UK’s oldest potato varieties and is also perfect for making the most of your leftover pulled pork. Packed with rich, warming spices, this delicious blend of crispy pork and fluffy potatoes is only made better by the perfectly poached egg sitting on top.
Bring a large pan of water to the boil and cook the potatoes for 5 minutes, until slightly softened. Drain, then pat dry.
Heat the oil in a large frying pan. Add the onion and cook for 5 minutes, or until softened but not coloured. Add the spices and fry for 1 minute, until fragrant. Tip in the potato and cook for 10-15 minutes, until crisp on the outside and softened and fluffy on the inside.
Bring another pan of water to the boil. Reduce to a gentle simmer and add the vinegar. Crack the eggs into the water and poach for 3 minutes, or until the whites are cooked, but the yolks are still runny*.
Meanwhile, add the pulled pork or ham to the potatoes and cook until warmed through. Divide the hash between two plates and top each with a poached egg. Scatter over the spring onions and coriander. Serve with a little chilli sauce on the side, if you like.