Veggie Brunch Hash

Who doesn’t like brunch? It’s an amalgamation of breakfast (which holds all the cards as far as food options go) and lunch, and you can eat it whenever the hell you like. Have it at 7pm, if you want! I’m not your mum.

Just look at this bad boy:

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Sexy.

I’m sure brunch is supposed to be eaten at a certain time to be considered valid (thank you Wikipedia for your broad, alcohol-based definition*) but I will take any available opportunity to eat large quantities of breakfast-appropriate foods. Especially potatoes which, as far as I’m concerned, can do no wrong.

Any hash that comes out of my kitchen is made up of odds and sods, so this recipe is going to be pretty basic. You can add or remove bits depending on what you have lying around, because brunch shouldn’t be a chore; I generally refuse to make meals that require more than two pans, and this is one of those beautiful one-pan wonders that really make my day.

To appease the Wikipedia Gods, serve this with cocktails at the weekend while wearing your pyjamas.**

Veggie Brunch Hash (vegetarian)

Serves 2 (but can be made for as many people as you like)
Preparation time: 5 minutes
Cooking time: 15 minutes

Equipment

Frying pan; spatula for flippin’; a lazy-day mentality and a butt groove in your sofa (optional but recommended).

Ingredients

  • 100g Quorn pieces (if using frozen, no need to defrost prior to cooking)
  • 2 spring onions
  • 1red onion
  • Handful cherry tomatoes
  • 60g soft, crumbly goats’ cheese
  • 4-6 leftover new potatoes***
  • 1-2tsp dried herbs, such as oregano or Italian seasoning
  • 2 large eggs
  • Splash of oil
  • Salt & pepper to taste

Optional:

  • Sparkling wine/prosecco/champagne and orange juice for Mimosas

Method

  1. Get your pan on a medium-high heat and add a splash of oil. Finely slice your red onion and cube the potatoes (if using), and halve your cherry tomatoes. Even if they’re really small, this stops them exploding when you bite into them and coating your tongue in tomato juice hotter than the surface of the sun. Add your onion and Quorn pieces to the pan and sauté for a few minutes until everything is starting to soften and colour. Add the cherry tomatoes and potatoes (if using), along with your herbs. Add a pinch of salt and pepper. Stir together and leave for another five minutes, stirring occasionally.
  2. Slice your spring onions and crumble your goats’ cheese (either with two forks or your hands, if you don’t mind getting stuck in) – these will go over everything at the end. Once everything is cooked through and coloured nicely, divide the mixture between two plates and add a splash more oil to the pan. Sprinkle the goats’ cheese onto the plates now, as this will give it some time to warm through and start to melt a little.
  3. Now – I am not one of those blessed few who can successfully make a sunny-side up egg without using a couple of centimetres of oil, so I do over-easy eggs to hold onto some vague ideas of healthfulness – but you do you, buddy. Just be careful if you’re using hot oil, as per usual. If doing things the TBB way, crack your eggs into the pan and allow them to cook for a few minutes until the white is almost set on top (shouldn’t wiggle too much when you poke them – it’s a very scientific method). I also like to pepper my eggs because I’m a rebel without a cause, but it’s completely optional to you folks. Carefully flip your eggs over and cook for another minute or so to ensure that the white is set but the yolk is still runny on the inside. You can cook these for longer if you don’t like a runny yolk.
  4. To serve, lay the eggs on top of the hash mix and sprinkle over the spring onions. Pour two glasses of your chosen sparkling tipple and top up with orange juice.

How easy was that? Pretty easy. My favourite part was the step involving prosecco.

This brunch dish has a special place in my heart: it involves waking up late, using one pan, and imbibing alcohol in your pyjamas. Everyone has their own brunch traditions, so let me know what yours are, or how you’ve doctored this recipe to suit your own fridge! And if anyone actually buys brunch-themed pyjamas, please let me know. Our pyjama drawer can’t take the strain any more, I can’t do it myself. I must live through you.

Hattie

P.S. An update on Vera: she was taken home, escaped again almost immediately, and has now laid an egg in my friend’s garden. Gotta love her tenacity.

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Photo courtesy of a snapchat from one of her new adopted owners

*And now I’ve learned about dim sum brunch, which sounds orgasmic, so watch this space — for more brunch ideas, not orgasms. This isn’t that kind of blog.

**In fact, why not use it as an excuse to buy new, brunch-themed pyjamas? If you were expecting fiscal responsibility from this blog then more fool you.

***This really is about what you have hanging around, so don’t sweat it if you don’t have any leftovers. A good alternative is frozen shredded potato, which will cook in the same time as everything else in the pan.

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