I love me a good hash. Quite honestly, I could probably eat a hash every day of the week and not get bored. I mean, what’s not to love?! Crispy fried potatoes, oozy runny eggs and endless possible combinations of fillings to use. The best thing about a hash, though, is that it’s the perfect way to use up leftovers. Of course the best possible use of leftovers is a bubble’n’squeak, but a hash is a close contender.
Put it this way. You have a jar of roasted peppers you want to use up. Feta lurking in the fridge, possibly from the lunchbox salad during the week. An onion about to go past it’s best. You’ve cooked too many potatoes. What better way to revamp all of that than by frying it up and topping with an egg? Exactly.
This recipe is inspired by one from Dan Doherty (otherwise known as the brains behind Duck and Waffle), though I’d spiced it up with chilli, switched out the regular onion for salad ones, and added a load of coriander for freshness.
Recipe – serves 1 for a big breakfast/lunch/brunch, and easily scaled up
- 1 handful of cooked new potatoes, sliced thickly
- 2 salad onions, finely slices
- 1 roasted red pepper, sliced
- 1/2 red chilli, finely chopped
- 2 eggs
- 30g feta, crumbled
- Chopped coriander, to garnish
Fry the potatoes in a drizzle of olive oil in a large non-stick frying pan until starting to crisp, then add the onion. Continue to fry until the onion is softened, before adding the chilli and pepper. Make two dents in the mix, and crack an egg into each. Crumble over the feta, then pop until the grill (covering the pan handle if necessary) until the eggs are cooked to your liking. Season well and serve sprinkled with coriander.
And that’s it – a comforting hash using up odds and ends in the fridge. This has become a regular study day lunch for me, though I have to say a hash made with leftover bacon and black pudding is my favourite…
What would you put in your potato hash?