Every Tuesday, Blake Proud joins Leah and Dan to share one of his mouthwatering recipes. This week, he showed us how to make dill and potato hash with poached egg! Check out the full recipe below. And if you struggle to make the perfect poached egg, don’t worry! Blake did a tutorial on our Instagram page, watch here.

(Serves 2 adults + 2 toddlers)

Ingredients

  • 600g baby potatoes, diced small
  • 1 small onion, finely chopped (or spring onion)
  • 1-2 cloves garlic, mashed into a paste
  • ½ tsp ground cumin
  • ½ tsp turmeric (optional for colour + mild earthiness)
  • Small bunch dill, finely chopped
  • 2 tbsp olive oil or butter
  • 4 eggs (poached or soft-boiled)
  • Pinch salt (light for kids)
  • Chilli to taste

Method

  1. Boil potatoes until tender, then drain.
  2. In a pan, heat oil/butter and cook onion gently until soft and golden.
  3. Add cumin and turmeric, stir for 1 minute.
  4. Stir through the minced garlic so it melts into the onions.
  5. Add the potatoes, toss until coated and lightly crisped.
  6. Sprinkle with fresh dill.
  7. Serve warm with poached or soft-boiled eggs on top.

For more tips and tricks check out the full conversation below!