Sardine hash

Tamara West

Ingredients

2	Agria potatoes, large, with the skin on, cut into 2.5cm cubes (Main)
2 Tbsp	Olive oil
1	Onion, diced
1 tsp	Curry powder, heaped
½ tsp	Chicken stock, powder
2	Eggs
6	Sardines, good quality, canned, smoked (Main)
¼ cup	Parsley, chopped, to serve
2 slices	Lemons, to serve

Directions

1. Bring a medium-size pot of salted water to a boil. Cook potato cubes until tender (about 8-10 minutes). Drain and set aside.
2. Heat olive oil in a medium frying pan on medium heat and saute onion until soft (about 3-4 minutes). Add drained potatoes, curry powder, chicken stock powder and a little more olive oil. Fry potatoes, moving around pan frequently, until they start to break up and go a bit crispy on the bottom. This will take about 5-10 minutes.
3. Meanwhile, bring a medium saucepan of water to a gentle boil and crack in eggs. Poach for 1-2 minutes until white is just set but yolk is still runny (cook longer if you prefer a firmer yolk). Remove carefully with a slotted spoon.
4. Divide potato hash between plates, top with chopped parsley, 2-3 sardines, and a poached egg. Grind over black pepper and serve with a lemon