Irish Stew Skillet Hash with Crispy Potatoes and Fried Eggs

Method

1. Peel the potatoes and cut them into 1.5 cm cubes. Bring a 18 cm pot of water to the boil over high heat, add the potatoes and the salt for the water, and cook for 5 min after it returns to the boil, until the edges are just soft but the centres still hold firm. Drain well and leave them to steam dry in the colander for 5 minutes; dry potatoes turn crisp, wet ones stick and go soggy.

   Add in this stepPotatoes (all-rounder or floury) 450 gSalt ¼ tsp

   high heat

2. Heat the oil for the potatoes in a 24 cm frying pan (cast iron or non-stick) over medium-high heat. Spread the potatoes in a single layer and leave them alone for the first 4 minutes so a crust forms, then turn them with a spatula every couple of minutes. Cook for 12 min in total, until golden and crunchy on most sides, then tip them onto a plate.

   Add in this stepVegetable oil 1.4 tbsp

   medium-high heat

3. Lower the heat to medium heat, add the remaining oil to the same pan, then the onions and carrots cut into 5 mm dice. Cook for 5 min, stirring, until the onions are soft and the carrots are tender.

   Add in this stepVegetable oil 0.6 tbspOnions (medium) 1Carrots (medium) 1

   medium heat

4. Turn the heat up to medium-high heat and add the minced lamb, thyme, the rest of the salt and the pepper. Cook for 6 min, breaking the meat up with a spatula, until it is browned all over with no pink left; minced meat must always be cooked through. Spoon off excess fat if there is a lot.

   Add in this stepMinced lamb 200 gFresh thyme leaves 1 tspSalt ½ tspBlack pepper ¼ tsp

   medium-high heat

5. Turn the heat down to medium heat, add the Worcestershire sauce and stock and let them bubble for 2 min, stirring, until the liquid has almost disappeared and the meat looks glossy. Fold the crispy potatoes back in and press everything into an even layer.

   Add in this stepWorcestershire sauce 2 tspLamb or chicken stock 60 ml

   medium heat

6. Make one small well per egg, put a little butter in each and crack an egg into it. Turn the heat down to medium-low heat, cover the pan with a lid (or a baking tray) and cook for 3 min, until the whites are fully set and opaque and the yolks are still soft. Cook a little longer if you want firm yolks.

   Add in this stepButter 15 gEggs 2

   medium-low heat

7. Scatter over the parsley, grind over a little extra pepper and bring the pan straight to the table. Serve with toast or soda bread, and brown sauce or ketchup if you like.

   Add in this stepFresh parsley, chopped 2 tbsp