Macanese Style Minced Meat Hash with Potatoes and Fried Egg

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Minchi is a beloved Macanese home-cooking classic that blends Chinese stir-fry technique with Portuguese pantry ingredients like Worcestershire sauce and olives. This savory minced meat hash, built on a base of diced potatoes and topped with a crispy-edged fried egg, is traditionally spooned over steaming white rice. It's quick, deeply savory, and the kind of one-pan comfort dish that shows up on family tables across Macau.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 32 gCarbs
• 3 gFiber
• 3 gSugar
• 29 gProtein
• 780 mgSodium
• 820 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 15 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the hash

• 8 oz (225 g) ground pork
• 6 oz (170 g) ground beef (85/15)
• 2 medium Yukon gold potatoes (about 12 oz / 340 g), peeled and diced into 1/4-inch cubes
• 1 small yellow onion, finely diced (about 3/4 cup)
• 3 cloves garlic, minced
• 3 tablespoons unsalted butter, divided
• 2 tablespoons regular soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon granulated sugar
• 8 pitted green olives, sliced into rings

For finishing

• 4 large eggs
• 2 scallions, thinly sliced
• Steamed jasmine rice, for serving
• Fried garlic bits, optional garnish

Directions

1. Bring a small pot of water to a boil, add the diced potatoes, and par-boil for 4 to 5 minutes until just tender but still holding their shape. Drain well and pat dry with a clean towel.
2. Melt 1 tablespoon of the butter in a large skillet or wok over medium-high heat. Add the diced onion and cook for 2 to 3 minutes until translucent, then stir in the garlic and cook 30 seconds more until fragrant.
3. Push the aromatics to one side and add the remaining 2 tablespoons butter. Once melted, add the par-boiled potatoes in a single layer and let them cook undisturbed for 3 to 4 minutes so they develop a golden crust, then stir to crisp on the other side.
4. Add the ground pork and beef to the pan, breaking it up with a spatula. Stir-fry for 4 to 5 minutes until the meat is browned and cooked through with no pink remaining.
5. Stir in the soy sauces, Worcestershire sauce, white pepper, and sugar. Toss to coat evenly and let the mixture sizzle for about 1 minute so the flavors meld. Fold in the sliced olives and remove from heat.
6. In a separate nonstick skillet, fry the eggs sunny-side up in a thin film of oil over medium heat until the whites are lacy and crisp at the edges and the yolks remain runny, about 2 to 3 minutes.
7. Spoon the minced meat hash over bowls of hot steamed rice, top each portion with a crispy fried egg, and scatter sliced scallions and fried garlic bits over the top. Serve immediately with extra Worcestershire or chili sauce on the side.

Cook’s Notes

• For the most authentic flavor, use a mix of pork and beef; pork brings richness while beef adds depth, mirroring how home cooks in Macau make it.
• Do not skip the Worcestershire sauce and green olives – they are direct Portuguese influences and are what separate true minchi from a generic stir-fry.
• If you prefer a saucier hash, add 2 to 3 tablespoons of water or chicken stock at the end and let it bubble for 30 seconds before topping with the egg.
• Day-old diced potatoes crisp up even better than freshly boiled ones, so this is a great way to use up leftovers.
• Leftover minchi keeps well refrigerated for up to 3 days and makes a fantastic filling for a toasted sandwich the next morning.

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