For a big brunch here’s a healthy alternative full of veggies to the usual bacon and egger. And if you’re not into a vegan/vegetarian breakfast you can add a bit of bacon or sausage. I served it with some grilled tomatoes instead, and a big pot of tea.
What you need for the hash:
a few small potatoes
1/2 sweet or red onion, chopped
1-2 cloves garlic, finely diced
red/yellow/orange pepper, chopped
salt and pepper, to taste
a spring of fresh thyme and rosemary
butter/ olive oil
What you need for the eggs:
1 egg per person
a little water
salt and pepper
spinach, roughly chopped
butter/ olive oil for frying
What you do:
1. Steam the potatoes for 15 or so minutes. If they are large potatoes you can cut them up a bit so they cook faster. Or you could poke a few holes in them and microwave them until they are softened.
2. Heat a tablespoon or so of butter/olive oil. Throw in the onions and cook for a few minutes, then add the garlic and peppers, cooking until they are softened a bit.
3. Chop or slice the potatoes, then remove the peppers and onions from the pan. Add a little more butter/ olive oil, then add the potatoes. Chop the thyme and rosemary and throw it in with the potatoes. Let the potatoes fry until browned, then add the veggies, and salt and pepper to taste.
4. Crack the eggs into a bowl and beat them a little with a fork, and add a little water, a teaspoon or so per egg. Add a little salt and pepper.
5. Add some butter/ olive oil to the pan, then add the egg. Add the chopped spinach, give the eggs a stir or two, and they’re done.
Serve it up right away while it’s hot!