Roast potato and ham hash with sage-fried eggs
Prep time: 15 minsTotal time: 
Roast potato and ham hash with sage-fried eggs
Prep time: 15 minsTotal time: 
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped about 250g leftover
- roast ham, chopped
- about 500g leftover roast potatoes, chopped
- 25g unsalted butter
- ½ x 20g pack sage, leaves picked
- 2 large eggs
Step by step
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Heat 1 tablespoon of olive oil in a large nonstick frying pan. Add the onion and cook for 5 minutes until soft. Add the chopped ham, fry until crisp, then remove everything from the pan. Add another tablespoon of olive oil to the pan and add the chopped potatoes. Fry until crisp and golden – about 8 minutes– and season.
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Return the ham mix to the pan and stir into the potatoes. Transfer the mixture to a dish, scraping in any crispy bits from the bottom of the pan, and keep warm.
TipIf you don’t have leftover roasties, you can use cooled boiled potatoes instead.
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Leave the pan to cool for 1 minute, then put it over a medium heat and melt the butter. Fry the sage leaves until crisp, then remove with a draining spoon.
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Crack the eggs into the pan, leaving space between them so they cook separately. Use a teaspoon to baste the eggs with the sage-infused butter.
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Divide the hash between 2 plates, top each with an egg, crispy sage leaves and a little seasoning.
