Egg Hash

Egg Hash

Despite the wide array of dishes they’re good for, new potatoes have become irretrievably synonymous with potato salad. Frugalfeeding has played its sordid part in this affair, offering only a few new potato recipes, most of which are potato salads (see my Samphire and New Potato Salad and New Potato, Spring Onion and Wild Garlic Salad). However, this is a little unrepresentative – new potatoes are magical and should be experienced in as many different forms as possible. This egg hash, for instance, takes left over roasted new potatoes – wonderful things in themselves – and turns them into a breakfast/lunch to be marvelled at!

Hash isn’t something you often see in Britain – we’re definitely more full fried breakfast people. This needs to change, or we should at the very least incorporate hash into the Full English Breakfast. Of course, hash browns are regularly consumed before midday in our fair isle, but they’re not really the same thing. Hash eggs are the real deal; filling, flavoursome and simple – you can’t go far wrong.

Egg Hash

As usual, I’ve tried to go as simple as possible with this dish letting each component sing. The wonderful flavour of the new potatoes works very well with the yolk of the eggs – dip them, you won’t regret it. However, feel free to jazz this particular number up any way you please. Cheese wouldn’t be out of place if you like that sort of thing and a couple of rashers of bacon would transform it into quite the meaty feast.

Do you have any experimental hash recipes lying around? If you do I’d be most interested to hear about them! Just reply in the comments below, or send me an e-mail.

If you’re reading this soon after it’s published I’m probably on the plane to Spain – see you next week for some more frugal food. In the meantime, if you’d like to follow my Iberian progress you can check out the frugalfeeding Facebook and Twitter pages!

Egg Hash

Serves 1-2

Ingredients:

• 300g left over roast potatoes, halved

• Oil

• Two eggs

• 2 tbsp chopped fresh herbs

• Salt and pepper

Method:

1. Heat up a generous amount of oil – one without too much flavour – in a heavy based pan. Once sizzling hot add the potatoes and crisp on every side.

Egg Hash

2. Crack in the eggs and whack under the grill for a couple of minutes until cooked but still runny. Sprinkle over some fresh herbs, season and enjoy!

Egg Hash

Cost: Potatoes are always good value for money, even new potatoes. Try going to your local grocers for eggs, they might be far cheaper – we buy half a dozen free-range eggs for £1.10. Taking both of these things into account, this dish should set you back no more than £1!

54 thoughts on “Egg Hash

  1. fivebeansoup

    How exactly does one manage to have leftover roasted new potatoes? Don’t think this has ever occurred in my house. Looks great though. Over here in the States there is a store bought thing by Jimmy Dean called a breakfast skillet. It is small chunks of potato, onion, peppers, sausage/bacon,ham that you fry up with scrambled eggs mixed in. Sounds simple enough but I can’t get my potatoes cooked through without getting too soft. Would you be able to come up with a cheaper, healthier version that I could do homemade?

  2. taplatt

    I have recently become a convert to new potatoes. My favorite way to eat them is to toss them with some olive oil and fresh rosemary, then roast them in the oven for an hour at 200C.

          1. Conor Bofin

            Youth on your side. I did 70k on Saturday including the feared Sally Gap in the Wicklow Mountains. 1.1k of a climb. Also a little tired!

          2. Admin

            Yes I saw that – very good. I did cheddar gorge, though it’s probably not quite so steep. Besides, it’s so pretty you don’t notice the pain…

  3. whiteweights

    Thanks for the post, it looks great!
    I’ve done a smoked salmon hash based on what I ate for breakfast at a cafe in Canterbury once.
    After crisping up the potatoes in the pan, I added some halved cherry tomatoes and warmed them through till the skins softened up a bit.
    Then I added finely chopped dill and torn up smoked salmon pieces to the pan, briefly, to bring out the smell of the dill and warm up the salmon, but not so much that the fish got too cooked.
    Serve this on toast with either a fried egg sunny side up, or a poached egg if you’re feeling healthier.

  4. lulu

    I love the sound of this, and it appears to be a quite easy breakfast to prepare which makes it my kind of thing. I often do a mushroom hast and I’m thinking the eggs would work right in with it.

  5. Karista

    I love hash. Always such a great way to use leftover bits and bobs. I love the way you nestled the eggs amongst the potatoes. Makes a fabulous one pot dish! Yesterday I sautéed the leftover chard, the last four mushrooms, leftover steak from the weekend and a few leftover roasted new potatoes that had been smashed. Topped it with a sprinkling of my fave farm cheddar and then a poached egg. Pretty much all the leftovers in the frig. Hahaha! A feast! Hope you’re doing well Frugal!

  6. Dawn

    As always, beautiful and enticing! I like my hash with sauteed onions, garlic, and peppers and a crumbling of crisp bacon. It never looks as beautiful as yours!

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