This is a great recipe that you can cook from scratch or use as a base for finishing up leftovers. So, feel free to use any veg you have such as carrots, broccoli or sprouts.
700g white potatoes, quartered
Lard for cooking
500g beef mince
1 onion, thinly sliced
200g sweetheart cabbage, shredded
2 tbsp white wine vinegar
4-8 free-range eggs
Small handful of fresh basil leaves, chopped
1. Put the potatoes in a saucepan of salted water, bring to the boil and cook for 12-14 minutes. Drain the potatoes and then leave them keeping warm in the saucepan.
2. Heat a non-stick frying pan, add the lard and allow to melt. Fry the mince for 10-12 minutes or until browned. Add the onion to the pan and cook for another couple of minutes, then add the cabbage and potatoes. Cook over a medium to high heat until the mixture has browned. Then break it up and let it brown again. The brown crust that forms adds both the flavour and texture. Season well.
3. Bring a saucepan of water to a boil and add the white wine vinegar. One at a time, crack the eggs into a small bowl and tip gently into the water. Turn off the heat and leave the eggs to cook for 6-7 minutes for runny yolks. I left them for 8-9 minutes as I prefer them more cooked. Carefully remove the eggs from the pan and place them on kitchen paper to drain. Serve the eggs on a bed of mince hash and sprinkle some fresh basil on top. Enjoy.