Leek, Potato and Chive Hash Browns with Poached Eggs
- By Jo Ingleby Jo Ingleby
Grate the potato on the large side of the grater and place in a clean tea-towel. Sprinkle with a little salt and leave for 5 minutes before squeezing out as much water as possible. Finely slice the leek into 5cm strips. Heat a splash of olive oil in a large frying pan and gently cook the leeks for 5 minutes. Place the squeezed potatoes, leeks and chopped chives in a bowl, season and mix. Form the leek and potato mixture into four patties. Fry on one side without moving for 5 minutes then turn over and cook for 5 minutes on the other side. Repeat for another 3 minutes on each side.
While the Hash Browns are cooking for their final 5 minutes, heat a large pan of water with 1 tbsp of vinegar. When the water reaches a rolling boil turn down the heat and carefully tip the eggs into the water. You get a neater poached egg if you first crack the eggs into a small dish or cup so that you can gently slide them into the water. Using a timer to measure 4 minutes, cook the eggs and then remove from the water with a slotted spoon. Serve straight away on top of the hash browns. Serve with toasted bread or breakfast muffin with a sprinkle of pepper and chilli flakes.