Breakfast Hash

I decided to treat everyone to my version on Breakfast Hash today and Suey and Kenny both agreed that it was the best one so far!

The beauty of this dish is that you can use whatever you have left in the fridge. I had a handful of mushrooms so added those. If you don't have pancetta, use chopped up bacon or even a chopped up slice of gammon would also be yummy...

Serves 4 People

Mrs Hackneys Recipe for Breakfast Hash

5 Cumberland Sausages
2 x Mini Packets of Pancetta (I think it was around 200g combined)
3 x Large Bartlett Rooster Potatoes
1-2 x Red Onions
1 x Long Sweet Red Pepper
A handful of Flat Leaf Parsley (leave some aside to serve)
4 x Spring Onions (leave some aside to serve)
A handful of Mushrooms (approx 6)
Butter
Olive Oil
1 x Tsp Paprika
2 x Tbs Tomato Puree
White Pepper
S & P
Eggs

1. Pre-hreat your oven to approx 200 C.

2. Peel the potatoes and dice them into small squares. Cut the red onion and red pepper into chunks too.

3. Fry your sausages on a low - medium heat until cooked and golden all the way round. Set aside to cool. When cooled, slice into chunks.

4. Add a good chunk of butter and some olive oil to a big pan on a medium to high heat. Add the potatoes and red onion. Cook for approx 10 mins until the potatoes are starting to brown. Add some herbs if you want. I used 2 sage leaves and some fresh thyme. Turn off the heat and set aside.

5. Add the Pancetta to a hot frying pan and fry for for around 5 - 8 mins until cooked. You don't need to add any oil to the frying pan as the lardons are fatty enough and will fry in their own oils. When cooked through, discard the excess oil and add the Pancetta to the potato and onion mix.

6. Pour the potato mix on 2 baking trays and spred out the mixture evenly. Season well and sprinkle on some white pepper too. Cook for 15 minutes.

7. Whilst the potato mixture are cooking, put the frying pan that you cooked the Pancetta in back on the heat and add the red pepper, mushrooms, spring onions, parsley and the sliced sausage. Add in 1 teaspoon of paprika and the 2 teaspoons of tomato puree. Cook for around 10 mins of a medium heat. Add a little splash of water to help things along. Turn off the heat after 10 mins.

8. When the timer goes off for the potatoes, remove the 2 trays from the oven and add the sausage mix to each tray. Give it a good mix and make sure both trays are spread out evenly. Sprinkle on some paprika and some sea/rock salt. Place both trays back in the oven and cook for a further 15 minutes.

9. Around 5 minutes before it's ready, fry your eggs. If you have any room in the oven, warm your plates.

10. To serve, add a nice big pile of the hash onto the plate, top with a fried egg or two and sprinkle over some spring onions and more parsley.

Enjoy :-)