Stranger Foods

Smoky beef, potato & pea pan-fry with eggs & yogurt

Serves 4 | Prep 20 mins | Cook 40 mins

Every once in a while, laziness prevails and I want something that can be made and served in the same pan and then placed in the centre of the table to be shared. I like to take the time to fry the potatoes properly, as they really are the star of the show.

Source: Simply

Ingredients

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Imperial

x0.5

600 g potatoes, peeled and cut into 2 cm cubes
vegetable oil, for frying
1 heaped teaspoon cumin seeds
1 onion, finely chopped
500 g minced beef
1 tsp garlic granules
1 tsp smoked paprika
1 tsp ground turmeric
1 tsp sumac
2 handfuls frozen peas
1 small packet flat leaf parsley, roughly chopped
4 eggs
Maldon sea salt flakes and freshly ground black pepper
Greek or natural yogurt
your favourite chilli sauce (optional)

Instructions

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Rinse the potato cubes in cold water, drain well and pat dry with kitchen paper.
Line a plate with a double layer of kitchen paper. Heat a frying pan over a medium-high heat and pour in enough oil to coat the base of the pan. Add the potatoes, spreading them out into a single layer, and fry for about until cooked through, turning the pieces over as they cook to ensure they all brown evenly and adding the cumin seeds once a couple of sides have browned. Remove with a slotted spoon and transfer to the paper-lined plate to drain.
Add the onion to the pan and fry for a few minutes until nicely browned, then add the minced beef and mix with the onion. Stir in the garlic granules, spices and some salt and pepper and cook for a few minutes until the beef is cooked through. Add the frozen peas and cook, stirring, for a few minutes, then stir through the parsley and the fried potatoes. Next, make 4 wells in the mixture and crack an egg into each. Cover the pan with a lid and cook for , or until the eggs are cooked to your liking. Season with black pepper, then serve straight from the pan with Greek or natural yogurt and your favourite chilli sauce, if liked.

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