Hash & Eggs
The ultimate bougie breakfast recipe. Hearty and full of flavour, this recipe is a keeper for the next time you have a fancy brunch or needing a meal after a big night.
Ingredients 9
400 g red rascal potatoes, peeled, cut into 3cm pieces
2 tbsp extra virgin olive oil, plus extra to drizzle
1 tbsp rosemary, finely chopped
2 cloves garlic, finely chopped
150 g mixed mushrooms, brown, button and shiitake
1 leek, small, halved, finely sliced
1 cup baby spinach leaves
4 egg
1⁄4 cup gruyère cheese, grated
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Method 3
Preheat oven to 180°C (160°C fan-forced). Combine the , , and in a 22cm roasting pan or oven-safe frypan and toss until well coated. Bake for 15 minutes. Remove from the oven and add the and . Give all the ingredients another toss, place back into the oven and cook for a further 10 minutes.
Remove the pan from the oven again and stir in the . Crack the into the pan, spacing them out, and bake for 6-8 minutes, depending on how you like your eggs.
Sprinkle with , drizzle with extra and season with salt and freshly ground black pepper to serve.
Jacob Food's tips
This is the true breakfast for champions!
