I only started making potato hash recently and have fallen in love how easy it is to make and how delicious it can be. Much like an omelette it’s really easy to mix things up and improvise new recipes and ideas when you are making potato hash brunches.
I have been experimenting over the past few weeks, trying different ingredients and combinations and all have been really healthy and tasty!
See below for a few of different variations.
The key with hash it to cut the potatoes and any other additional ingredients into small chunks to ensure they cook quickly and can easily be eaten with an assortment of other ingredients in one mouthful.
To create a meal that serves 2, use one onion, a courgette, 10 new potatoes and 2 fillets of salmon. It’s very straightforward in that you sweat the onions for a few minutes on a low-medium heat. Then add the diced courgette and diced potatoes and fry on a medium heat until the potatoes start to crips over. In the meantime get your salmon fillets and lay them onto some foil. Douse in soya sauce with 3-4 garlic cloves pressed into each fillet, season and cook in the oven at 200c for 18 minutes.
Break up the salmon and serve on top of the hash along with some fresh chopped dill.
Kale and Tomato Hash
To serve 2 you will need 250g of kale, 10 new potatoes, 8 cherry tomatoes, a courgette and 2 eggs. Sweat the chopped onions and then add the diced courgette and cherry tomatoes (halved). Once everything starts to brown, add the kale and cook for 2 minutes until it softens. Just before turning off the heat, crack two eggs into the pan and mix vigorously to create a rough scramble. Serve immediately!
Green Bean & Pepper Hash
To serve 2 you will need 10 new potatoes half a bag of green beans, 2 eggs and a pepper. Dice all ingredients. Fry the potatoes for 4-5 minutes on a low heat and then add the green beans and peppers. Once the potatoes are brown and the green beans start to soften, add the 2 eggs, mixing quickly to create a scramble. Go the extra mile and add some extras to your plate. In this instance I roasted mushrooms, tomatoes and pkalettes in the oven for 10 minutes at 200C. Combined with the hash the results are a delicious healthy brunch!