Dish of the Day: The Reluctant Vegetarian’s recipe for a Spanish Style Start to The Day
This dish offers a really tasty variation on a traditional start to the day, while offering you the chance to not waste the leftovers of last night’s dinner. Who doesn’t love hash browns and who doesn’t love an even more exciting version of them with the option of added spice? Perfect for a weekend treat when you’ve got a bit of time.
Cooking / Preparation Time – 45 mins
5-6 x Large potatoes – Maris Piper are best or whatever you have leftover from your roast
300g x Fresh spinach – Thoroughly wash and pan fry until wilted
300g x Padrón peppers - Wash and leave whole and pan fry with rock salt
Free Range/Organic eggs – Allow one per serving
2 x Handfuls of cherry tomatoes
1 x White onion – Finely sliced
1 x Spring onion – Finely sliced
1 x Handful of grated mature vegetarian cheddar
1/2 x Fresh bunch of coriander
1 x Medium red chilli – Finely sliced
Few glugs of olive oil
Few nobs of butter
2 x Large Egg Yolks (or 3 regular egg yolks)
1tbs x White wine vinegar
Sprinkle of rock Salt & black pepper
1/2 x Lemon juice
If you’ve already scoffed all your leftover roast potatoes then start by washing the potatoes, leaving the skin on then chopping into 2 inch cubes and boiling in salted water for 12/15 minutes until soft.
Once cooked drain and add to a roasting dish. Add a few glugs of oil along with a couple of nobs of butter and mix the potatoes up so all sides are covered. Season with salt and pepper and add the cherry tomatoes before placing under the grill on high and grill for 10 minutes until golden.
Once one side has gone golden and crispy, turn the potatoes and sprinkle the cheese over them before returning to the grill for a further 10 minutes. Leave there until the cheese has melted and started to crisp.
Whilst you’re grilling the potatoes add the washed spinach to a frying pan and let it wilt. Once wilted and the water has evaporated remove the spinach from the pan and add a small glug of oil, the sliced onions and the washed padron peppers. Fry on a high heat with a sprinkle of rock salt and cook for 3/4 minutes until the onions are translucent but not golden and the padron peppers have softened. Put to one side or in the bottom of the oven to keep warm whilst you fry your eggs and make up the Hollandaise sauce.
Allow an egg per serving unless you’re feeding particularly hungry guests and keep the eggs warm in the bottom of the oven if you’ve got a few to get done.
For the Hollandaise sauce, melt the butter on a medium to low heat and add the white wine vinegar so both are warm, then gradually add the mixture to your egg yolks and whisk until thick, smooth and creamy. Season with salt and pepper and add the lemon juice and give it another thorough whisk. Use a hand whisk for ease or whisk away for a while longer by hand. You should serve these immediately once it’s made or keep warm in a bain-marie.
I like to serve this up in one dish so everyone can help themselves – plus it lets all the flavours combine and gives you one less job to do!
I served this on a chopping board but a serving plate or large bowl works just as well. Start with the potatoes and tomatoes then add the spinach, onions and Padrón peppers. Spread these over the top of the potatoes followed by the fresh coriander and finally your fried eggs. Top with the sliced spring onion and chilli if you fancy it.
Pan fried chorizo is an amazing addition to this dish, you can also get a vegetarian version which isn’t too far off, it tastes pretty good – you can find it here.
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