Swedish Meatball Hash with Poached Egg


Swedish Meatball Hash with Poached Egg

  • 10 minutes
  • 25 minutes
  • 4 serves


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


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.

This site uses cookies to improve your online experience. If you continue to use this site, you accept the use of cookies as outlined in more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.