Keema Hash
- Prep in:
- 10 mins
- Cook in:
- 20 mins
- Serves:
- 4
| Per Serving | %RI |
|---|
Method
- Heat the oil in a large non-stick frying pan and cook the spring onions over a low heat for 4-5 minutes until soft, but not brown.
- Add the prepared keema, potatoes and tomatoes; press down and continue to cook for 10 minutes without disturbing to achieve a crispy base.
- Season if required, divide into four portions and top with a fried egg. Garnish with freshly chopped herbs and serve immediately.
Ingredients
375g/12oz prepared lamb keema
15ml/1tbsp rapeseed or vegetable oil
2-3 spring onions, finely chopped
450g/1lb cooked potatoes of your choice (can be roasted, boiled, with skin on) roughly chopped
2 medium tomatoes, roughly chopped, optional
Salt and freshly milled black pepper
4 eggs
30ml/2tbsp freshly chopped coriander or parsley, to garnish
