2 tbsp olive oil
1 red chili, deseeded and finely chopped or pinch dried chili
2 tbsp roughly chopped fresh coriander, optional
Peel and coarsely grate the potatoes, then squeeze out as much liquid as you possibly can with your hands.
Set aside on kitchen paper, dabbing off any leftover juices.
Heat the olive oil in a large, non-stick frying pan, stir in the potatoes and mix.
Fry the mixture in an even layer for about 15 mins until cooked and golden underneath. Meanwhile, heat the grill to high.
Slide the pan under the grill and cook for 5 mins or until golden on top.
Using a spoon, make four dips in the surface of the cake. Crack the eggs into the dips, season and scatter over the chili.
Cover with a lid or baking sheet, place back on the hob and cook for 4-5 mins, depending on how you like your eggs cooked.
Serve straight from the pan, with a sprinkling of coriander if you have it.
Recipe adapted from: Good Food