| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Ainsley’s m, Ew |
2 |
servings |
INGREDIENTS
| 75 |
g |
Diced pancetta |
| 2 |
sm |
Floury potatoes; parboiled whole, |
|
|
; still warm |
| 2 |
tb |
Olive oil |
| 6 |
|
Pomodorino tomatoes |
| 6 |
|
Button portabellini mushrooms |
| 1 |
sm |
Bunch fresh chives |
| 1 |
tb |
Vegetable oil; (1 to 2) |
| 2 |
lg |
Eggs |
|
|
Salt and pepper |
INSTRUCTIONS
1 Heat a medium frying pan and cook the pancetta for 2-3 minutes until
crisp and golden.
2 Coarsely grate the potatoes into a bowl and season generously. Remove the
pancetta using a slotted spoon and stir into the potatoes. Heat the olive
oil in a second, large frying pan.
3 Firmly shape the potato mixture into four oval patties by patting the
mixture together in the palm of your hands.
4 Cook the hash cakes in the pancetta pan for 3-4 minutes on each side
until crisp and golden. Halve the pomodorini and button mushrooms and toss
into the frying pan. Cook for 2-3 minutes, stirring until softened and
golden.
5 Crush the garlic into the pan and season. Finely chop the chives. Heat
the vegetable oil in a separate, small pan and crack in the eggs.
6 Fry for a couple of minutes, basting with oil. Stir the chives into the
tomato pan and spoon alongside the hash browns. Top with the fried egg and
serve.
Converted by MC_Buster.
Per serving: 246 Calories (kcal); 25g Total Fat; (90% calories from fat);
6g Protein; 1g Carbohydrate; 187mg Cholesterol; 55mg Sodium Food Exchanges:
0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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