Now that it’s the 63rd of January (seriously, can you believe it’s still January?!), it’s time for me to get organised and start posting recipes again. Given that it’s the middle of Winter and particularly cold I’m still filling up on comforting carbs, as you can probably tell I’m not one for Dry January, resolutions or diets in general. So when I can’t be bothered going to the shop and have to do a fridge forage for a meal, I often make a version of this Potato Hash. It’s hardly even a recipe, just fried leftovers.
Now, it’s not pretty, I know that. I played around with ideas of garnishing it with chilli and nice herbs to give it colour. But to be honest, food doesn’t have to be Instagramable, sometimes you just want honest to goodness yummy beige food. So this was a quick brunch I made for myself recently, not planning to blog it until I actually cooked it. Hence the non gussied up photos. I made this with sausage meat as I had some leftover from making Sausage Rolls. My favourite way to cook it is using chorizo, which would have been much prettier, or black pudding. I also like it veggie with halloumi as per this old pic from my Instagram account.
This is great way to use up leftover potatoes. Don’t limit it to breakfast or brunch, it makes a great inexpensive evening meal too.
Useful tips & links:
- This recipe is a just guideline, go with what you have or like yourself.
- I make this from leftover steamed potatoes or baby potatoes, depending on what I have. If you don’t have leftovers, parboil your potatoes before frying them.
- I like sweetness in this dish, for this I sometimes fry onions but usually I add some red onion marmalade or Tomato Relish when I am serving it. I’ve seen recipes where fresh tomatoes are added but I’m not a big fan.
- Chilli heat is great with potatoes and eggs. Garnish with fresh chopped chilli or some Aleppo Pepper as I have used here.
- I love the look of this Hash with Cabbage and Bacon and Katia from Proper Food has a great recipe for here Warm Potato Hash with Halloumi.
- If you like this recipe, have a look at these Chorizo Potato Cakes.
- 2-3 large cooked potatoes, diced or sliced
- 150g of sausage meat
- Olive oil
- Salt and pepper
- 2 eggs
- Chilli or Aleppo Pepper to season
- Remove the sausage meat from it’s casing and roll into little meatballs. It is not strictly necessary but I like how you get more caramelisation this way rather than just chopping up sausages.
- Heat a tablespoon of oil in a frying pan over a medium heat and brown the sausage meat all over. Remove the cooked meat and set aside.
- Leave the oil in the pan and add the cooked potatoes. Fry until cooked through and golden brown all over and season with some salt and pepper. Add the sausage back into the pan.
- Add some more oil if needed and make space to fry the eggs. Once the eggs are cooked serve the hash with some relish or chutney on the side. Sprinkle over some chilli flakes or Aleppo Pepper.