Keema Hash

Keema Hash
Prep in Prep in:
10 mins
Cook in Cook in:
20 mins
Serves Serves:
4
Per Serving %RI

Method

  1. 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.
  2. Add the prepared keema, potatoes and tomatoes; press down and continue to cook for 10 minutes without disturbing to achieve a crispy base.
  3. 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

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

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