Breakfast Hash – my way. With smashed baby potatoes that are crispy on the outside and fluffy on the inside, bacon, chorizo and egg. Oh, and a handful of cherry tomatoes. Token veggies. A serious brekki, on the table in just over 15 minutes.
“Smashed potatoes are like mini hash browns. But without all the effort of shredding. Crispy on the outside, and fluffy on the inside.”
I invited my mother over for brunch today. That’s not as sweet as it sounds. I left a few things at her place that I needed. So I invited her round for brunch. Then (in separate emails / texts) asked her to bring a few things. A fry pan I left there. Salad servers I wanted to
borrow adopt. Fresh herbs from her garden. Some Asian groceries (my closest Asian store is soooo far away!).
She’s not exactly far away – about 30km/20 miles. But still. After sending the 5th text for things to bring, I felt a wee bit guilty and thought I better make something extra delicious.
I had a chorizo left over in the fridge and decided to make something with that. Anything with chorizo is a sure fire hit. All that free flavour (and spicy oil) packed into one innocent looking sausage.
So I decided to throw together a breakfast hash, my way. I only had a handful of baby potatoes (new potatoes, I believe they are called in the US) instead of large ones that I could cube and fry up nice and crispy. So instead of the traditional hash, I decided to make crispy smashed potatoes. Have you ever tried it? It’s superb. You literally microwave or boil baby potatoes until soft, then pop them in the fry pan and “smash” them down with an egg flip or potato masher. Fry them until crispy and golden on both sides, and you end up with little potato bites that are fluffy on the inside and crispy on the outside. Like mini hash browns.
Tossed together with bacon, chorizo and some cherry tomatoes (token gesture for adding veggies), and topped with perfectly cooked eggs with runny, runny yolks….
Speaking of runny yolks, I keep reading breakfast hash recipes where the eggs are baked, poached or separately fried. Why, oh why? I don’t get it. For as long as I can remember, the way I have cooked eggs sunny side up is to crack them straight on top, add a drizzle of water, wack on a lid and let them steam cook for a couple of minutes.
Perfectly runny yolks, every single time. Because risk of overcooking is so much lower than baking. And it is so much easier than poaching.
Thanks mum, for being my delivery donkey. I hope you enjoyed breakfast. 🙂
- 8 baby potatoes (220g / 7oz), skin on
- 2 rashers of bacon, or 3 strips of streaky bacon, cut into large dice
- 3oz / 100g chorizo (about ½ chorizo), sliced ½cm / ⅕" thick
- 1 cup cherry tomatoes, halved
- 3 or 4 eggs
- 2 tbsp water
- Salt and pepper
- Avocado slices (optional)
- ½ tbsp fresh parsley, finely chopped (optional, for garnish)
- Crusty bread to serve
- Steam, boil or microwave the potatoes until soft. (Note 1)
- Cut the potatoes in half.
- Heat a skillet or fry pan over high heat.
- Add the bacon (add a dash of olive oil if you have lean bacon) and fry until browned but not crisp.
- Remove onto a plate with a slotted egg flip. (Note 2)
- Add the chorizo into the same fry pan and cook each side until browned, around 2 to 3 minutes.
- Remove on the plate with the bacon. (Note 2)
- Place the potatoes, cut side down, into the fry pan. Use the egg flip or a potato masher to "smash" the potatoes down so they flatten onto the fry pan. Sprinkle with salt.
- Cook the first side until golden brown - around 1 to 1½ minutes. Then turn and cook the other side until just golden brown, pressing down with the egg flip - around 1 to 1½ minutes. Sprinkle with salt.
- Add the bacon, chorizo and cherry tomatoes into the fry pan. Toss gently.
- Crack the eggs into the pan. Drizzle the water down the side of the pan, then put a lid on the fry pan (Note 3). The eggs will "steam cook".
- Cook until the eggs are cooked to your liking. For "just set" egg white with runny yolks, it is usually around 1½ minutes.
- Remove from the stove, sprinkle with salt and pepper. Top with sprinkle of parsley and avocado (if using).
- Serve with crusty bread or toast.
2. Use a slotted egg flip or spoon to remove the bacon and chorizo from the fry pan as you want the oil left in the pan for the potatoes.
3. I don't have lids that fit properly for any of my fry pans! I just use a lid for a pot that is larger than the fry pan I am using. You can even use a baking tray.