This recipe for summer breakfast hash is surprisingly quick to throw together, and is perfect for using up all the veg shite you have cluttering around in the bottom of the fridge. If you're not a fan of spice, leave out the chilli flakes. Similarly, if you want to cut a few calories/syns, ditch the chorizo.
You absolutely can cook the potato in the tomato sauce if you want to make it a one-pot summer breakfast hash, but we recommend following the recipe - the crunchy oven-baked potatoes add a nice contrast to the 'gooey' eggs and sauce. But each to their own.
Oh and of course, you can use Frylight instead of oil on the potatoes and your pan. But you can pleat your own bog roll from dock leaves, doesn't mean you should. Flavour always.
two tablespoons of oil - one for the potatoes, one for the pan
swap out for Frylight if you want to save syns, but please, don't
three fist-sized potatoes, peeled if you prefer, cut into small cubes
two large red onions
two large peppers - we went for a yellow pepper and a large sweet red pepper, but it hardly matters
four fresh large eggs
50g of diced chorizo (6 syns) - you can buy frozen diced chorizo in Tesco now, which makes this so much easier
teaspoon of chilli flakes
one tin of chopped tomatoes (we use the chopped tomatoes with chilli, again from Tesco) - if you have fresh tomatoes, dice them up and use those instead
one carton of passata (500g)
A note on the oils. We've been using rapeseed oil from Yorkshire Drizzle for the last few weeks - same amount of syns as regular olive oil but a much higher frying point. That's all well and good but really the most important thing is they're flavoured, and flavoured well. For this recipe, we used the black pepper oil. You can take a look at their range here: it'll open in a new window. We haven't been paid to promote or anything like that, they're just a bloody good company!
preheat the oven to around 190 degrees
take your cubed potato, put them in a bowl with a tablespoon of oil and give them a right good toss around - you don't need a lot of oil to coat them
spread them on a baking sheet and cook in the oven for about 15 minutes until they're softened - might do you as well to give them a quick turn halfway through
if you have an Actifry, you can just chuck them in there to cook and everyone's a winner
meanwhile, finely slice the onion and peppers and gently fry them off in the oil until softened
add the tomatoes, chilli flakes and passata and leave to bubble away until your potatoes are done
when the potatoes are done, chuck them in too - taste the sauce, add a pinch of salt if you like, and then leave to reduce and thicken
once you're ready to serve, make four wells in the pan and crack your eggs into them - cover the pan with a lid and let the eggs cook through
serve to the gasps and shrieks of your loved ones
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