This breakfast dish is a true flavour explosion, bringing together a blend of ingredients that will leave you craving more. Imagine biting into perfectly roasted potato cubes that are golden and crispy on the outside, while tender and fluffy on the inside.
The potatoes form the hearty base of this dish, providing a satisfying and comforting element. But it doesn’t stop there! We take things up a notch with a spicy mixture of red onion, cumin, and coriander. The red onion adds a touch of sweetness and crunch, while the aromatic spices lend a fragrant and warming kick. As the flavours meld together in the pan, your kitchen will be filled with an irresistible aroma that will surely awaken your appetite.
And let’s not forget the crowning glory of this dish: the fried eggs.
Picture perfectly cooked eggs with a beautifully runny yolk, their richness adding a luscious creaminess to each bite. As you break into the eggs and the yolk cascades over the crispy potatoes, it creates a luxurious sauce that brings all the elements together.
To add a touch of freshness and a pop of colour, we garnish this creation with vibrant spring onions. Their mild onion flavour and vibrant green hue provide a delightful contrast to the warm and earthy tones of the hash.
Whether you’re enjoying a leisurely weekend brunch or need a satisfying breakfast to fuel your busy day, this Crispy Breakfast Hash is sure to impress. So, gather your ingredients, heat up your skillet, and prepare to indulge in a breakfast that is both comforting and exciting.
Crispy Breakfast Hash
Ingredients
- 4 small potatoes cut into cubes
- 1 tsp salt
- Garlic oil
- 1 red onion sliced into half moons
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp tomato puree
- ½ jar roasted peppers, sliced
- 125g cherry tomatoes, quartered
- 2 eggs
- Bunch of spring onions, sliced
Directions
- Preheat the oven to 220C
- Add water to a pan and bring to the boil, add the potatoes, salt and parboil for 5 minutes. Take off the heat and drain the water. Let the potatoes steam dry for a bit.
- Put the potatoes on a baking tray, drizzle over some oil and roast in the oven for 20 minutes.
- Heat the oil in a frying pan and add the red onion and cook for 5 minutes, then add the spices and tomato puree and cook for another 5 minutes until the onion is soft.
- Add in the peppers and give everything a good stir.
- In another pan, fry the two eggs to your liking.
- Take the potatoes out of the oven and divide between two plates. Spoon over the spicy onion pepper mix, top with the egg and sprinkle over the tomatoes & spring onion.
