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.

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.

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!

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!