Tuesday 7 October
The tag end of our leftover roast beef was too good to chop up for hash. So we made a Spanish-accented potato hash, and fleshed it out with a fried egg to boot.
1 Tbsp. olive oil
1/2 Tbsp. butter
3 medium potatoes, cut into ½" cubes
1 small onion, diced
1 garlic clove, minced
1 red bell or romano pepper, diced
Pimenton de la Vera (picante)
Heat the oil and butter in a large nonstick skillet on medium heat.
Toss potatoes in to coat and put a lid on the pan, cooking covered for around 12 minutes, tossing occasionally (if they start to burn, lower heat).
Remove lid and increase heat to medium high; add onion, garlic, and bell pepper, plus enough salt to season, and sauté for 15 minutes, until everything is golden brown. Sprinkle on pimenton de la Vera to taste, and toss until mixed.
Push hash to one side of the pan, and break two eggs into the empty space. Let them sizzle until they're as you like, and season with salt.
We loaded the hash, an egg each, and half the leftover sliced roast beef onto plates, and that was so that.