The mornings and evenings are getting lighter, which means that comfort food and good ol’ hearty meals are becoming few and far between and lighter meals, preparing for summer are on their way.
The recipe for this meal came from a freebie magazine in Waitrose last year and with some bacon in the fridge, we gave it one little addition.
Mum and I cooked the dinner together for some quality mother-daughter time. The recipe was quite simple to follow, although we did have some slight issues, such as our potatoes which didn’t soften as quickly as we needed them too and our leeks which burnt. On the whole the recipe went well and even with some slightly charcoal pieces, the meal tasted delicious. It’s definitely one I’ll be doing again this year.
So for any of you that might like to try it, the recipe is below.
Maris Piper & Leek Hash with Fried Eggs – serves 4:
2 – 3 tablespoons of olive oil
800g Maris Piper potatoes cut into chunks
2 leeks washed and sliced
270g pack of tomatoes on the vine
4 medium eggs
3 sprigs fresh dill roughly chopped
(bacon rashers – optional)
First preheat the oven 200°c
Heat 1 tablespoon of olive oil in a large frying pan over a medium heat
Cook the potatoes and leeks for about 25 minutes, stirring occasionally, until the potatoes are cooked through and are crispy and golden
If you’re adding bacon to this dish, you may want to grill the bacon now and keep warm in a heated oven until ready
After about 20 minutes, place the tomato vines on a baking tray and drizzle with olive oil. Then roast them in the oven for 5 – 10 minutes, until the tomatoes are starting to soften but still holding their shape
When it’s all coming together, heat the remaining oil in a pan and fry each egg to your liking
Stir the chopped dill through the hash and then it is ready to serve
To serve, split the potato and leek hash between each plate, place the fried egg on top and the tomato vines on the side