Crispy potatoes with hot sauce and fried eggs

Reinvent your roasties with these crispy potatoes, served with fried eggs. These New potatoes, sweet peppers and red onion are seasoned and fried to achieve a crisp finish. Top with spring onions and hot sauce for an extra kick.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Intermediate

PREPARATION TIME

10 minutes

COOKING TIME

45-55 minutes

SERVES

Serves 2

Ingredients

450g New potatoes
2 eggs
3 spring onions, finely sliced
1/4 red onion, finely sliced
2 tbsp veg oil
2 tbsp unsalted butter
170g small sweet peppers, halved and cored
100mls hot sauce
50mls light agave nectar
Sea salt

Method

Preheat the oven to 150°C/fan 130°C/Gas 2. When at temperature, place the mixed peppers into an oven dish and lightly coat with oil, and bake for 40 minutes until softened.

Wash the potatoes and place in a pan of salted cold water and bring to a boil, when they begin to boil set the timer for 12 minutes.

After this time remove them from the heat and cool down in a sink of cold water, changing the water a couple of times. Once cooled, dry them oﬀ and using the heel of your hand, press them gently until they just burst open. Set aside.

Foam the butter and oil together in a frying pan and add the potatoes, cook for around 8 minutes until crisp. Add the peppers and continue to cook for around 3 minutes. Remove from the heat and add the red onions. Transfer to a serving bowl or dish.

Wipe out the frying pan and add a little more oil and butter, when foaming add the eggs and cook until the bottoms of them turn crispy and frilly at the edges - basting the yolks with the fat from the pan.

Add the spring onions to the potatoes and top with the eggs. Pour over the hot sauce and serve.

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