( SERVES 2 )
Photo by Tamara West
- Bring a medium-size pot of salted water to a boil. Cook potato cubes until tender (about 8-10 minutes). Drain and set aside.
- Heat olive oil in a medium frying pan on medium heat and saute onion until soft (about 3-4 minutes). Add drained potatoes, curry powder, chicken stock powder and a little more olive oil. Fry potatoes, moving around pan frequently, until they start to break up and go a bit crispy on the bottom. This will take about 5-10 minutes.
- Meanwhile, bring a medium saucepan of water to a gentle boil and crack in eggs. Poach for 1-2 minutes until white is just set but yolk is still runny (cook longer if you prefer a firmer yolk). Remove carefully with a slotted spoon.
- Divide potato hash between plates, top with chopped parsley, 2-3 sardines, and a poached egg. Grind over black pepper and serve with a lemon