This recipe is such a feast! If you crave salty, smokey, hearty breakfasts or have a special occasion brunch planned than this is exactly what you need. The breakfast hash concept is reasonably new to me but its an incredible way to fill up on lots of veggies and proteins at the start of your day. A breakfast hash can be (and often is) made with potatoes, onions and leftover veg or meat from yesterdays dinner.
I went for a Spanish feel with this hash (although I really should know more about Spanish food) with chorizo thats a little bit spicy, fatty and rich tasting from an amazing butcher down the road, yes it was expensive but worth it and a coriander based chimichuri sauce for topping. I’m planning to use the leftover sauce for some pork chops and mashed potatoes later in the week, so just seal it up and get creative with it!
Its so great to mix up the breakfast routine every now and then,doesn’t always have to be cereal or toast does it?! In saying that this also makes an excellent lunch or dinner if your in the mood. So, get your ingredients together and give it ago, let me know what you think – you will not be disappointed!
makes 3 large serves
2 Spanish chorizo sausages (good quality)
2 yellow (or regular) carrots (or leftover roast veggies)
1/4 large onion
1 small capsicum
1/2 cup cooked chickpeas or half a can
Pinch of salt
1 egg per person
1 bunch coriander (reserve some leaves for garnish and some of the stalks for hash- the rest for chimichurri sauce)
1/4 cup olive oil
Juice of 1 lemon
1 garlic clove
Pinch of salt
Cheese (cheddar or goats feta)
Yoghurt or avocado would be amazing too
To make Chimichurri
Place the coriander, oil, garlic and lemon juice in a blender (or use a stick blender) and thoroughly combine, add salt, taste and adjust salt and lemon juice to desired taste.
To make the Hash
Roughly chop the onion, slice the carrots into rounds and then the large pieces in half, chop the capsicum and tomatoes into random bite size chunks, finely dice the extra coriander stems (should be 2 tablespoons). Slice the sausages into chunks.
Cook the onion over medium heat in a fairly large flat pan with some butter until starting to brown, then add chorizo and cook until browned, add the carrot slices and coriander stems. Continue to cook over medium to low heat for roughly 10 minutes until everything is cooked through, be careful to keep from burning.
(Things were very close to burning in this picture!)
Then add the chickpeas, ground coriander and salt, after 2 minutes add the capsicum and cook until it starts to brown as well. Make space in the hash to place each egg, crack them in, turn the heat down a bit and cook until the whites of the egg are solid but the yolk is runny.
Transfer the whole pan to a serving board and scatter with dollops of chimichurri, fresh coriander, tomatoes and shaving of cheese. Serve with nice crunchy bread or other optional extras.