What’s for brunch this weekend you say? How about a hearty brekkie sandwich made with soft white bread, scrambled egg and crispy fried potatoes? Yum! This is a super simple one-pan breakfast recipe that’s worth getting out of bed for.
Everyone’s familiar with a breakfast hash, or better known as the ultimate-clearing-out-the-fridge-meal. No matter what you throw in, it always tastes unreal. Here’s a banging recipe for the perfect breakfast hash from one of our favourite recipe books in the Hunting for George library, Melts. Filled with over 50 delicious toasted sanga recipes, grilled is the only way you’ll want to eat a sandwich again. There’s even a whole section on sweet sandwiches that will have you drooling, but let’s not get ahead of ourselves.
Prep time: 20 minutes
Cook time: 20 minutes
Best bread? White bloomer
- 1½ tbsp butter, at room 2 temperature
- 1 tbsp olive oil
- 120g boiled potatoes, cut into bite-sized pieces
- sea salt and freshly ground black pepper
- 2 slices smoked streaky bacon, chopped
- 3 spring onions, sliced
- 3 eggs, lightly beaten
- 1 chilli, sliced (optional)
- 4 thick slices white bloomer
- ketchup or brown sauce, to serve (optional)
1. Heat a large frying pan over a medium heat. Melt ½ tablespoon of butter in the pan with the olive oil and fry the potatoes for about 5 minutes, stirring occasionally, until evenly golden all over. Season.
2. Add the bacon and spring onions, and fry for 1–2 minutes until the bacon is cooked. Turn the heat down and add the eggs. Cook the eggs slowly and occasionally stir them through to scramble the eggs and make the hash. Remove from the heat, add the chilli (if using) and season well.
3. Toast the bread, then spread the remaining butter on each slice. Divide the hash between 2 slices of the toast and close the sandwiches with the remaining slices. Serve with ketchup or brown sauce if you wish.
Our Kitchen & Dining Accessories will help make prep and cooking this recipe that little bit easier, here are just a few of our favourite things.
The Melts Cookbook includes over 50 imaginative and delicious toasted sandwiches, perfect for hurried dinners, tight budgets, quick snacks or when you just don’t feel like cooking a big meal. Melted, grilled and piping-hot. It’s the only way you’ll want to eat a sandwich again.