Brunch Hash With Spicy Extras

This brunch dish is undeniably morish 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 cob webs or remnants of a hangover. This is the perfect way to cook for company, use up leftovers or just make a hearty brunch. Treat yourself.

Brunch Hash with Spicy Extras

Feeds 4-6

Cooking Preparation Time - 35 mins

Ingredients- 

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 cheddar - Grated, 1 handful mixed in with the mash potato, the other handful goes on top of the hash to go crispy.

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

Hot Guac-

2 x Ripe Hass avocados - Roughly mash 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 Limes - Juice added

Instructions - 

Start by either getting your left over roasted or boiled potatoes out or by boiling up some fresh until soft.  Combine your garlic, onion, chilli, oil in your skillet and cook on a medium heat for a few minutes, then add to the potatoes, corinader and cheese,  mix thoroughly- the more lumps and chunks of potato the better. Add the spinach to the pan and cook for 2 minutes until wilted, add 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, add a glug of oil and butter then add in the potato mixture and cook on high for 5 minutes, don't be tempted to move the potatoes around, leave it and let it 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. 

While the potatoes 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 Hot Guac ingredients in one dish, adjust seasoning accordingly, more chilli flakes, sauce, fresh chilli, lime or just salt & pepper. 

Once the the cheese had gone crispy on top of the potato make as many wholes as you need for the eggs, allowing one egg per portion or two if you're especially hungry. Crack the eggs into the wholes 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, place in the middle of the table for everyone to help themselves. Make sure you don't miss the crispy best bits round the edges.