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Jersey Royal Hash

Filled with seasonal ingredients, this is the perfect brunch recipe for spring.

Ingredients (Serves 2) 
1-2 tbsp olive oil
1 red onion, peeled and sliced
150g button mushrooms halved
8 cherry tomatoes
Handful shredded seasonal greens eg spring cabbage, spinach
3 eggs
300g Jersey Royal potatoes, cooked and roughly crushed
Sriracha to serve
Cooked bacon or chorizo to serve (optional)

Image of a Jersey Royal Hash on a white plate. With a glass of water with lemon in the background.


Heat a little of the oil in a frying pan, add the onion and cook for 5 minutes until just softened.

Add the mushrooms and cook for another 5 minutes before adding the tomatoes and greens and cook for a further 2-3 minutes until the mushrooms are browned, the tomatoes are beginning to burst and the greens wilted. Remove from the pan and keep warm.

Beat one of the eggs in a bowl, add the crushed potatoes and some salt and pepper then combine the mixture.

Add a little more oil to the pan and heat, roughly divide the potato mix into 4, spoon into the pan and flatten slightly to create patties.

Cook for 3-4 minutes turning a couple of times to brown. Remove from the pan and keep warm.

Heat the remaining oil until hot, crack the eggs into the pan and cook for 2-3 minutes until the white is set and the yolk to your liking. 

To serve top a potato cake with the mushroom mix, add another potato cake and top with an egg each. Drizzle with sriracha and serve!

Recipe courtesy of Jersey Royals.