Red Thai Curry Hash
This Red Thai Curry Hash combines crispy potatoes, savory pork, and a perfectly fried egg with a little kick from Thai curry and Sriracha. Top it with fresh cilantro and sweet mango for a delicious meal any time of day!
Prep Time
10 Mins
Cook Time
20 Mins
Serves
5
Ingredients
Hashbrowns:
- 2 cups shredded potatoes
- 2 Tablespoons extra virgin olive oil
- Pinch salt and pepper
Red Thai Curry pork:
- 1 pound ground pork
- 2 Tablespoons Red Thai Curry
- 2 Tablespoons spring onions diced
- 1/2 Tablespoon minced ginger root
- 1/2 Tablespoon pressed garlic
- 2 teaspoons Sriracha
- 1 teaspoon salt
- 1 teaspoon pepper
Eggs:
- 4 Utopihen Soy and Corn Free eggs
- 2 Tablespoons extra virgin olive oil
Garnish:
- Cilantro
- Mango
Preparation
Hashbrowns:
- Heat oil in pan until it moves freely and shimmers
- Add the potatoes and fry until brown on both sides, about 10 minutes.
- Transfer to a plate and set aside.
Pork:
- Heat pan and add the ground pork.
- Cook until all browned, about 7 minutes.
- Add red Thai curry, onions, ginger, garlic, Sriracha, salt and pepper. Cook 5 minutes.
- Add hashbrowns to the pork mixture and stir to combine.
- Set aside but keep warm.
Eggs:
- Heat oil in pan until it moves freely and shimmers.
- Add eggs and fry. You can do all four at once or one at a time, which ever you are comfortable with.
- To each plate add a scoop of the hash and place an egg on top.
- Garnish with cilantro and serve with mango.
