300g/10oz new potatoes
2 tbsp vegetable oil
200g/7oz Serrano ham, chopped
1 tbsp capers (optional)
100g/3½oz lactose free butter
8 free-range eggs
4 slices gluten free bread
1 tbsp chopped fresh parsley
Serves - 4
Place the new potatoes in a saucepan, fill with water and bring to the boil.
Turn down the heat and simmer until the potatoes are tender. Drain and set aside.
Heat one tablespoon of oil in two heavy-based frying pans set over a medium heat. Stir in the Serrano ham, cook for three minutes.
Add the potatoes, capers and lactose free butter to the pan.
Let the potatoes brown - keep turning them every so often with a spatula until crisp all over.
Make two holes in the mixture in the pan. Crack two eggs in each hole, cover with a lid and cook for three minutes until set.
Meanwhile, toast the gluten free bread on a griddle pan until crisp.
Spoon the hash onto four plates, giving each person two eggs, and sprinkle over the parsley. Serve with the gluten free toast on the side.
Recipe adapted from: Good Food