Firecracker Brunch Hash is a flavour-packed dish that brings together simple ingredients in a really satisfying way. It’s a recipe that’s easy to prepare and perfect for those mornings when you want something a bit more substantial without spending too much time in the kitchen. Especially if you overindulged the night before, this is perfect hangover food!
The base of this hash is a baking potato, cut into small cubes and fried until golden and slightly crispy. This gives the dish a comforting, starchy foundation. The potatoes are cooked in chilli oil, which adds a gentle warmth that builds as you go, without being overwhelming. To this, we add a mix of turmeric and black mustard seeds, which not only give the dish a vibrant colour but also a subtle, earthy spice.
Red onion is sliced into half-moons and cooked until softened, bringing a slight sweetness to the hash that balances out the spices. The eggs are cracked directly into the pan and cooked just until the whites are set, with the yolks remaining soft and runny – perfect for mixing into the potatoes.
To finish, the hash is topped with crispy bacon, fresh red chilli, creamy avocado, spring onions, and juicy cherry tomatoes. These ingredients add a mix of textures and flavours – from the crisp bacon to the soft avocado – that make every bite interesting.
This dish is great as a weekend breakfast or brunch, when you have a little extra time to enjoy a cooked meal. It’s a straightforward recipe that doesn’t require any special techniques, just a bit of patience as the potatoes cook to perfection. Serve it with a bit more chilli oil or your favourite hot sauce if you like things extra spicy.
Firecracker Brunch Hash
Ingredients
- 1 baking potato, peeled and cut into small cubes
- 3 tbsp chili oil
- 1/2 tsp turmeric
- 1 tsp black mustard seeds
- 1/2 red onion, sliced into half-moons
- 2 eggs
- 1 slice of cooked bacon, cut into cubes
- 1 red chili, sliced
- 1/2 avocado, peeled and cut into small cubes
- 2 spring onions, sliced
- 4 cherry tomatoes, quartered
- Chili oil or hot sauce, for serving
Directions
- Heat the chili oil in a skillet or frying pan over medium heat.
- Add the potato cubes to the pan, ensuring they are well-coated with the oil. Cook for 5 minutes, stirring occasionally to prevent sticking.
- Add the turmeric, mustard seeds, and red onion to the pan. Stir everything together and cook until the onions soften, continuing to stir frequently.
- Once the onions are cooked, move the potatoes to the sides of the pan, creating a space in the centre. Crack the eggs into the centre and cook for 3 minutes, until the whites are set but the yolks are still soft.
- Sprinkle the bacon, red chili, avocado, spring onions, and cherry tomatoes over the top.
- Drizzle with additional chili oil or hot sauce, and serve immediately.
