Monday, 16 November 2015

Easy Potato Gem Breakfast Hash

Easy breakfast hash with poached eggs

I had to share this recipe (if you can call it that – its soooooo easy) because I recently made it for a friend and she demanded I give her the full run down of how it’s done. So here is my recipe for what feels like the worlds easiest breakfast hash using leftover potato gems!

Ingredients (for two people):
2 handfuls of leftover potato gems (known as tater tots in America), chopped into quarters.

Note – I cooked my potato gems with rosemary and garlic salt the night before, but for this recipe I will include them as ingredients assuming you cooked yours only according to packet directions.

½ tsp dried rosemary, or 1 teaspoon chopped fresh rosemary
1 pinch of garlic salt
4 rashers of bacon, chopped
2-4 eggs (depending on personal preference)

Optional extras: Pepper to taste, finely grated parmesan, chopped chives or parsley

1.Heat 1 tablespoon of oil in a large fry pan on medium-high heat. Add the chopped bacon and cook until it starts to brown.

2.Add the potato gems, garlic salt and rosemary to the pan, cooking until the potato starts to crisp up. I like my potato bits to be the same size as my bacon pieces so I use the back of my spatula to give it a gentle smoosh to break up the big pieces now and then.

3.Once the potato and bacon are as crispy as you want them – I like mine more crisp than soft, Dale likes his less crispy – you have three options:

  • Top with poached eggs (you can put the hash in the oven on low to stay warm while you poach your eggs). This is my preferred method.
  • Push the hash to the sides of the pan and fry your eggs in the middle. 
  • Scramble your eggs in a separate bowl then add to the hash mixture. Cook until the eggs are done to your liking.

4.Regardless of how you cook your eggs, I like to finish it the same way – plate up then top with a sprinkle of chives or parsley and a bit of finely grated parmesan cheese. Season with pepper.


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