I've been meaning to post this one for over a week now...
This dish is a warm embrace in a bowl, especially on a rainy morning like today.
On my day's off i normally make a good 'ol english fry up of some sort on one of the mornings as i am the biggest fan of breakfasts! They immediately put me in holiday mode on my weekend's.
No traditional fry up this morning as i had some bbqed corn left over from last nights tacos, perfect for a hash, along with crispy potatoes and bacon, onions, mushrooms, garlic, rosemary,green onions, parsley and topped with a silky fried egg.
Directions:
....Tuck in !
This dish is a warm embrace in a bowl, especially on a rainy morning like today.
On my day's off i normally make a good 'ol english fry up of some sort on one of the mornings as i am the biggest fan of breakfasts! They immediately put me in holiday mode on my weekend's.
No traditional fry up this morning as i had some bbqed corn left over from last nights tacos, perfect for a hash, along with crispy potatoes and bacon, onions, mushrooms, garlic, rosemary,green onions, parsley and topped with a silky fried egg.
- Ingredients : enough for 2 bowls
- 6 medium sized potatoes
- 6 rashers of bacon
- 1/2 red onion, diced
- 2 cups of fresh corn kernels
- 2 large mushrooms, diced
- 2 green onions, finely sliced
- 1/3 cup parsley, finely chopped
- couple sprigs of fresh rosemary
- olive oil and butter for the frying pan
- 2 cloves of garlic, minced
- a few drops of liquid smoke if you have it
- 1/4 tsp of chilli flakes
- 1-2 eggs per bowl depending on your breakfast hunger
- I recommend a side serving of salsa and 1 avocado, sliced in half for each bowl
Directions:
- Boil the potatoes until just cooked (still firmish)
- While these are boiling fry off your bacon in a hot pan with just a little oil as there is enough fat from the bacon, throw a few sprigs of rosemary and sprinkle some cracked pepper while frying. Remove from heat when crispy, cover with foil. Don't throw out the bacon fat!
- Cut the potatoes in half, then with the flat part of your kitchen knife squish them down until they get flatter but not completely smashed.
- Toss them into your heated pan with some of thebacon fat and let those 'taters crisp up nicely.
- Throw in your onions and garlic with 1/3 cup butter as by now the potatoes will have absorbed the bacon fat oils
- Add the corn, mushrooms, parsley, another sprig of rosemary, green onions and (liquid smoke if you have it) to the pan, mix everything around
- Cut your bacon into small pieces and add these to the pan last as they are already nice and crispy.
- Remove from heat after a few minutes, put your hash in 2 serving bowls. wipe the pan clean, put back on heat, with a touch of oil and fry off your egg(s)
- Place the egg(s) ontop
....Tuck in !