Cheesy Salami and Egg Hash

Cheesy Salami and Egg Hash

Serves: 4 | Cooking time: 35mins




• 700g potatoes, (about 4 mediumsized), scrubbed clean and peeled

• 2 tablespoons olive oil, (or coconut oil)

• 50g salami

• 4 eggs

• 1/4 cup shredded mozzarella cheese (or cheddar)

• Cracked pepper to season

• 1 handful of sliced pickles (for topping, optional)

• 2 tbsp of wholegrain mustard

• 1 tsp lemon juice


1. Preheat the oven to 200°C.

2. Potatoes should be cut into tiny 3/4- inch cubes. Place the potatoes in a cast iron skillet or other oven-safe dish in a single layer (or baking sheet). After giving them a little cooking oil spray coating, bake the potatoes for about 30 minutes, stirring them halfway through, or until they are crisp and golden.

3. Remove from the oven, add the salami, and place back into the oven for a further 10 minutes.

4. Make four wells in the hash, crack an egg into each well, and arrange the mozzarella around each egg. Place the skillet (or pan) back into the oven until the whites are set and the eggs are cooked to your liking.

5. Prepare the sauce by mixing the wholegrain mustard and lemon juice while the pan is baking.

6. Serve the hash immediately and drizzle with the sauce.

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