Allegra McEvedy prepares the perfect antidote for a sore head
There are two ways to go with a hangover cure: zap or stodge and this recipe combines them both, with chilli providing the kick and the potatoes to line the stomach.
1 medium spud, peeled and roughly chopped
Hefty splash of oil
1 small onion, sliced
½ tsp chilli flakes
Handful of cherry tomatoes
Lots of chilli sauce
Salt and pepper
Put the spud chunks into a smallish frying pan, cover with water plus about 1cm, add a bit of salt, bring to the boil and simmer with the lid on for about 20 minutes until tender.
Drain, wipe the pan and pour in the oil. Fry the onion and chilli flakes for a few minutes until soft, then add the spuds and give them a bit of a squish with the back of the fork. Fry until they are approaching golden, with tempting crispy bits, then chuck in the toms and keep going for a few minutes until they’ve softened and are thinking about bursting.
Season with salt and pepper. Once you’re happy with your spuds ’n’ toms, clear a hole in the middle and crack in the egg. Cook until the white is set but the yolk is still runny and, depending on the severity of your post-boozing stupidity, top with more fresh chilli as well as copious amounts of chilli sauce. There’s no need to plate this, just get stuck into the pan.
Taken from Allegra McEvedy’s Big Table, Busy Kitchen