麻豆约拍

by Arun Kapil from Fresh Spice (Pavilion)听听

Serves 4

Prep time: 10 mins

Cooking time: 听30 mins + meat cooking time, if not using leftovers.

听

Ingredients

400g (14 oz) waxy potatoes, such as Charlotte

75g (2戮 oz) unsalted butter

1 onion, diced

2 tsp cumin seeds

2 tsp Kashmiri chilli flakes (or whatever you鈥檝e got)

陆 tsp sea salt

500g (1lb 2 oz) cooked beef brisket, diced and torn, or a mix of leftover cuts

100g (3陆 oz) fresh mushrooms (porcini, chanterelles or wood blewits work well), roughly chopped

100ml (3陆 oz) good quality chicken stock

A little sunflower oil

4 eggs

1 handful curly parsley leaves, finely chopped

听

Method

Put the potatoes in a saucepan and cover generously with water. Bring to the boil over a high heat and cook until only just tender. Drain and cut into 2.5cm (1in) pieces.听 Set aside.听

Put a heavy-based, non-stick frying pan over a medium-low heat.听 Add 50g (1戮 oz) of the butter and allow to melt, then add the onion and cook gently until soft and translucent.

Turn up the heat slightly and sprinkle in the cumin seeds, chilli flakes and salt.听 Stir to combine, then add the diced potatoes and the meat.听Don鈥檛 stir them, just leave them to cook until they begin to colour slightly.

Turn the mix over with a wide spatula or fish slice and scatter in the mushrooms.听 Add the remaining butter and cook for 5-6 mins until the potatoes and meat are lightly browned all over.

Add the stock, turn up the heat to a simmer and give the mixture a little stir.听 Allow the stock to bubble and reduce.

Meanwhile, heat the oil in another frying pan, crack in the eggs and fry them until they鈥檙e cooked just as you like.听 Set aside.听

Check that the potatoes are cooked, then spoon a generous amount of the hash onto each of four warmed plates.听 Pop a fried egg on top of each mound of hash, sprinkle with the parsley and serve immediately.