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
300g Jersey Royal potatoes, cooked and roughly crushed
Sriracha to serve
Cooked bacon or chorizo to serve (optional)
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.