This morning was one of those gorgeous Sunday mornings where you want to stay in bed and read and drink tea but then also magically have breakfast appear when you get hungry. Enter – the breakfast hash! After taking five minutes to throw some potatoes and sweet potatoes in the oven with crumbly sea salt and chilli flakes, you can go back to bed until just before they are done and let the oven do the work for you. Just before the potatoes are ready, saute some kale and mushrooms with garlic, fry an egg, and slice some fresh avocado and breakfast is ready.
Breakfast Hash with Egg and Avocado
Serves one lazy bed bound Sunday morning eater – double or quadruple the recipe as needed for more people. The quantities are very flexible so adjust to taste.
2 small sweet potatoes
5-6 chat potatoes
5-6 leaves Tuscan kale
Handful swiss brown mushrooms
2 cloves garlic
1. Turn the oven on and set it to 200 degrees. Wash and chop potatoes, and place them on a baking tray. Drizzle with olive oil and sprinkle over salt and chilli flakes. Place in oven, and go back to bed. The potatoes will take approx 20 mins to cook, depending on your oven.
2. After about 15 minutes, test the potatoes with a knife. They should be soft centred and browning on the edges.
3. Wash and chop kale, and chop mushrooms and garlic. Saute in a cast iron skillet or other good heavy bottomed pan.
4. Remove potatoes from oven and add to skillet. Toss together before placing in a bowl
5. In the same pan that you just used to cook the kale and mushrooms, crack an egg and cook it until the white is set but there is still a nice runny yolk. If it’s cooking too fast, turn the heat down a little. You want all that yolk to mix through your hash when you eat it.
6. Cut an avocado in half, and then run a knife through one half of the flesh from tip to base, dividing the flesh into two but leaving the skin intact. Use a spoon to scoop out the quarter of avocado, and then slice. Add slices to the bowl of potatoes, kale and mushrooms
7. When the egg is cooked to you liking, top the bowl with it and sprinkle over some coarse sea salt
Optional extras – more chilli flakes, hot sauce, or even some toasted pepitas would go well here.