The humble egg has vast potential and a gut bursting bunch hash is just what one needs to start the day. This is one of the yummiest brunch dishes I have tasted and so easy and quick to cook.
Ingredients: (serves 4)
500g potatoes - diced
3tbs light oil
2 onions - diced into 3 cm squares
75g of thick sliced salt beef - broken into large pieces
1tbs Dijon mustard
1 handful of flat-leaf parsley - chopped
200g medium cooked beetroot - diced
4 spring onions - sliced
I pinch of chilli flakes
Salt and pepper
- Cover the potatoes with cold salt water, put on a high heat and bring to the boil, then simmer until almost tender and drain.
- While the potatoes are cooking, heat half the oil wit half the butter in a large heavy pan and fry the onions over a medium heat until they are softening and starting to brown. Put in the drained potatoes, add the rest of the oil, turn the heat up to maximum, and fry for a few minutes, until the potatoes are jus starting to pick up some colour.
- Season, stir in the beef, mustard and parsley and lastly add the beetroot, turning it in carefully so that you avoid turning everything pink.
- Once the beetroot is warm - just a minute or two - turn the heat off and stir in the spring onions.
- In a separate pan, fry the eggs in the rest of the butter, then season and sprinkle with chilli flakes.
- Divide the hash into four portions and put an egg on top of each.