Celeriac, Potato & Ham Hash With Baked Eggs

servings

2

Brunch, lunch or supper! This very quick, rustic and tasty way of using up bits and bobs from the fridge should really be called Leftover Hash. Use the recipe as a guide only quantity-wise, and substitute or add whatever you have to hand. See below for alternatives and additions. Just leave out the meat for veggies, plus the eggs for vegans.

Celeriac, Potato & Ham Hash With Baked Eggs

ingredients

  • 150 – 200 g (5½ - 7 oz) celeriac (or 2 slices), peeled & cut into batons

  • 4 waxy new potatoes, halved, sliced & cut into batons

  • a pinch of dried oregano

  • salt & freshly ground black pepper

  • 170 g (6 oz) cooked ham, cut into batons (or a mixture of cooked meats)

  • 4 eggs

directions

    1. Heat a little oil in a frying pan (approx. 24 cm / 9½ in). Add the celeriac, potato batons, the oregano and a little salt and cook over a high heat, stirring, until everything is coated with oil, sizzling and beginning to brown around the edges.

  2. 2. Lower the heat, cover with a lid and cook very slowly until tender, (around 10 minutes) stirring occasionally and scraping any caramelised bits off the bottom of the pan. Some of the vegetables will be soft, possibly falling apart a little, and some will be caramelised. Gently stir in the ham or mixed meats and season well.

  3. 3. Check the seasoning before making four slight hollows in the mixture and breaking an egg into each one. Swirl the pan with a little olive oil, season the eggs, cover with a lid and cook for 5 minutes or so, until the whites are just set and the yolks still runny.

  4. 4. Serve scattered with any of the above suggestions.