Ingredients
- 250g leftover cooked potatoes
- 100g leftover ham
- 3tbsp vegetable oil
- 1tbsp Cajun seasoning
- ½tsp chilli flakes
- 2tbsp clear malt vinegar
- 4 fresh eggs
- 1tbsp vegetable oil
- Handful chives, chopped
- 1 spring onion, sliced
- Salt and pepper
- 2tbsp good quality hot sauce
- Roughly chop the leftover potatoes into large chunks, then chop the ham into similar size pieces or tear into small strips. Heat the oil in a frying pan, then add the potatoes and ham, spreading them out to cover the base and crisp up. Flatten the potatoes slightly with the underside of a spatula and cook for 3-4 minutes until they are golden brown and crisp on both sides. Season with salt, pepper, Cajun spice and chilli flakes.
- For the poached eggs, heat a medium size pot of water until it starts to simmer, then lower the heat slightly and add the malt vinegar. Using a serving spoon, stir the water in a circular motion to create a gentle whirlpool in the centre of the pot and crack the eggs into it. Cook for 4-5 minutes, then remove the eggs and place them on a tea towel or piece of kitchen paper.
- For the fried eggs, heat a tablespoon of oil in a non-stick frying pan on a medium heat. Carefully crack the eggs into the pan, then lower the heat and cook for 4-5 minutes until the white is set and the yolks are runny.
- To serve, spoon the hashed potato and ham on to a plate and place the eggs on top. Garnish with some chopped chives, spring onion, more cracked black pepper, a sprinkle of Cajun seasoning and a spoon of hot sauce.
