Middle-Eastern Fry Up
You've tried the typical English fry up – now try the Middle-Eastern version!
- 7 ounces finely minced beef
- 7 ounces finely minced lamb
- 1 1/2 teaspoon sea salt, plus extra for seasoning
- 2-inch piece of root ginger, peeled and finely chopped
- 2 teaspoon ground coriander
- 2 teaspoon white pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1 mild red chilli, deseeded and finely chopped
- 4 garlic cloves, finely chopped
- 3 tablespoons pine nuts
- 5 tablespoons white wine
- Freshly ground black pepper
- 4 eggs
- Sumac, for dusting
- For the hash browns
- 800 grams russet potatoes, shredded
- Hawaiij spice mix
- 60 milliliters Rapeseed oil
- Mix the beef and lamb in a bowl with salt, ginger, coriander, white pepper, nutmeg, chilli, garlic, pine nuts and white wine. Cover and leave to marinate in the fridge for at least 1 hour.
- When ready, begin shaping the sausages and cook over medium heat for 5 minutes.
- Break the eggs over the sausages, keeping some space between each egg.
- Let them settle for the first minute. Season to taste with salt and pepper and sprinkle some sumac.
- To make the hash browns: Shred the potatoes, season with salt and mix well to combine.
- Wrap in a kitchen towel and squeeze out as much liquid as possible. Transfer onto a plate
- And pat dry.
- Add the potatoes to frying pan over medium, sprinkle over with sumac, salt, and freshly
- Ground pepper. Press it into an even layer and cook until golden brown on the bottom, then flip and brown on the other side for 2-3 minutes longer. Remove and drain on a paper -towel lined plate.
- Serve together with the sausages and eggs.