HEALTH KICKS

Curried leek and potato hash with fried eggs

45 MINUTES | SERVES 2 | EASY | V LC

floury potatoes 400g, peeled and cubed
vegetable oil 4 tsp
cumin seeds 1 tsp
black mustard seeds 1 tsp
leeks 2, finely chopped
mild curry powder 1 tbsp
eggs 2 (we used Clarence Court Burford Browns)
lime 1, juiced
coriander a small bunch, chopped
plum tomatoes 2 ripe, diced

• Put the potatoes into a large pan of lightly salted cold water and bring to the boil. Cook for 6 minutes or until tender to the point of a knife. Drain well and cool completely.

• Heat 2 tsp of vegetable oil in a non-stick frying pan and cook the potatoes, turning, until they