One of the best ways to use up leftover roast beef and potatoes.
This has a bit of heat to it but if you like your food spicier then, throw a sliced red chilli in when you are cooking the onion.
Serves 4-6 depending on sides. When it comes to frying the eggs, I take a straw poll of those eating and just cook enough for them with no spares!
900g potatoes, cooked and peeled
1-2 tablespoons oil
500g cooked roast beef, cut into 0.5cm dice
1 1/2 teaspoons caraway seeds
1 teaspoon cumin seeds
1 teaspoon chilli flakes
2 medium or 1 large red onion, diced
1 teaspoon turmeric powder
1 teaspoon salt
Freshly ground pepper
1 handful fresh coriander
6-12 fried eggs depending on appetites
Boil the potatoes with their skins on, drain and set aside to cool.
Once cool enough to touch, peel the skins from the potatoes and dice roughly to 1cm.
Heat the oil in a large frying pan, I use a 32 cm pan for this.
Add the seeds and chilli flakes, once fragrant, add the beef and onion.
Cook over a medium heat until the onion has softened.
Now add the potatoes, turmeric, salt and pepper. Turn the heat up high and let the potoatoes catch a little on the pan to get some colour.
If they aren’t browning up enough for you, turn the grill on and slide the pan under, being careful not to melt the handle!
Once the potatoes have some colour, stir through the coriander, fry the eggs and serve with the eggs on top.