Smoky beef, potato & pea pan-fry with eggs & yogurt

Every once in a while, laziness prevails and I want something that can be made and served in the same pan and then placed in the centre of the table to be shared. I like to take the time to fry the potatoes properly, as they really are the star of the show.

Source: Simply

Ingredients

Instructions

1. Rinse the potato cubes in cold water, drain well and pat dry with kitchen paper.
2. Line a plate with a double layer of kitchen paper. Heat a frying pan over a medium-high heat and pour in enough oil to coat the base of the pan. Add the potatoes, spreading them out into a single layer, and fry for about
   12-15 minutes until cooked through, turning the pieces over as they cook to ensure they all brown evenly and adding the cumin seeds once a couple of sides have browned. Remove with a slotted spoon and transfer to the paper-lined plate to drain.
3. Add the onion to the pan and fry for a few minutes until nicely browned, then add the minced beef and mix with the onion. Stir in the garlic granules, spices and some salt and pepper and cook for a few minutes until the beef is cooked through. Add the frozen peas and cook, stirring, for a few minutes, then stir through the parsley and the fried potatoes. Next, make 4 wells in the mixture and crack an egg into each. Cover the pan with a lid and cook for
   5-7 minutes, or until the eggs are cooked to your liking. Season with black pepper, then serve straight from the pan with Greek or natural yogurt and your favourite chilli sauce, if liked.

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