Swedish Meatball Hash with Poached Egg

OUR RECIPES

Swedish Meatball Hash with Poached Egg

  • 10 minutes
  • 25 minutes
  • 4 serves

Ingredients

700g (1lb 9oz) New potatoes, diced
2 tbsp Olive oil
25g (1oz) Unsalted butter
1 Large red onion, sliced
395g pack Scan Swedish meatballs
140g (5oz) Cherry tomatoes, halved
1 Garlic clove, crushed
2 tsp Fresh thyme leaves
4 Eggs
Lingonberry sauce or tomato ketchup to serve

Method

Cook the potatoes in a pan of lightly salted boiling water for 7-8 minutes until just tender. Drain well.

Heat the 1 tablespoon oil and the butter in a large non stick frying pan and fry the potatoes stirring frequently over a low heat for 10 minutes until the potatoes are golden brown. (Increase the heat for the last few minutes of cooking to get a good colour on them if necessary).

Meanwhile, in a separate pan heat the remaining oil and fry the onion and meatballs for 6 minutes stirring occasionally until the onion are softened.

Add the cherry tomatoes, garlic and thyme and cook for 2-3 minutes shaking the pan occasionally until the tomatoes are heated through. Cover with a lid and keep warm over a very low heat.

Bring a large pan of water to the boil and stir well with a whisk, break in the eggs one at a time and remove from the heat and leave for 3 minutes until the eggs are poached. Remove the eggs with a slotted spoon and drain on kitchen paper.

Serve the meatball hash with a poached egg on top with lingonberry sauce on the side.

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