Dish of the Day: Brunch Hash with Spicy Extras

Anna Barnett

dish 300x225 Dish of the Day: Brunch Hash with Spicy ExtrasThis brunch dish is undeniably moreish and exactly what’s needed when you’re struggling out of bed late on a Sunday. If you’re in need of carbs this has to be one of the best ways to indulge in them, plus the spice really helps to blow out any cobwebs or remnants of a hangover. Not hungover? This is the perfect way to cook for company, use up leftovers, or just make a hearty brunch. Treat yourself.

Feeds 4-6

Cooking Preparation Time – 35 mins


Potato Hash:

3 x Large potatoes – Either use leftovers or cut up into small chunks and boil for 12mins until soft

1 x White onion – Cut in half and finely sliced

2 x Garlic cloves – Crushed and finely chopped

1/2 x Red chilli – Finely sliced

Salt & pepper

1 x Nob of butter

2 x Big glugs of oil

2 x Handfuls of fresh spinach – Washed and wilted

2 x Handfuls of mature vegetarian cheddar – Grated, one handful mixed in with the mashed potato, the other handful goes on top of the hash to ensure a crispy finish.

Coriander – Finely sliced and mixed in with the mash

Free range eggs -Allow one per person

Lambs lettuce

Sour cream

Spicy Paprika Tomatoes:

1 x Tin of tomatoes

2 x Cloves of garlic – Crushed and finely sliced

1 x Sprinkle of fresh chopped coriander

1 x Tbsp of smoked paprika

1/2 x Fresh red chilli

Salt &  white pepper

Spicy Guacamole:

2 x Ripe Hass avocados – Roughly mashed with a fork

1 x Red chilli – Finely cubed

1/2 x Red onion – Cut in half and finely sliced

Big glug of tabasco

Sprinkle of chilli flakes

Glug of red wine vinegar

Salt & pepper (white & black)

Coriander – Finely sliced

1x Lime – Juice added


Start by either getting your leftover roasted or boiled potatoes out or by boiling up some fresh until soft.  Combine your garlic, onion, chilli and oil in your skillet and cook on a medium heat for a few minutes before adding the potatoes, coriander and cheese.  Mix thoroughly, you’re aiming for a chunky, lumpy mix. The rougher the mix the better. Add the spinach to the pan and cook for 2 minutes until wilted before adding this to the potatoes also (left over cabbage or greens work just as well). Take your skillet or casserole dish and heat up on the hob with a glug of oil and butter. Next add in the potato mixture and cook on high for 5 minutes resisting the temptation to move the potatoes around allowing them to go crispy. Add the cheese to the top of the potatoes and move to the oven or under the grill to go crispy on the top also.

Whilst the potatoes are cooking under the grill/in the oven combine all the Spicy Paprika Tomato ingredients and let cook on a medium to high heat until you’re ready to serve.

Combine all the spicy guacamole ingredients in one dish, adjust seasoning accordingly and add more chilli flakes, tabasco sauce, fresh chilli, lime to taste or just salt & pepper if you prefer a simpler guacamole.

Once the cheese had turned crispy on top of the potato make as many holes as you need for the eggs. A tablespoon spoon size crater is suitable. Allowing one egg per portion or two if you’re especially hungry, crack the eggs into the holes and place back in the oven to cook for a further 2/3 minutes.

Once cooked add extra coriander, chilli, lambs lettuce and sour cream plus the spicy paprika tomatoes all on top of the potatoes.

Best served in the middle of the table for everyone to help themselves. Make sure you don’t miss the crispy, best bits round the edges!

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