Rustic Smoky Breakfast Hash with Gammon
This is a wonderful way to use leftover gammon and roast potatoes (and any other vegetables you have in the refrigerator).
- Serves: 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 15 mins
1 onion, chopped
3 Tbsp (45 ml) olive oil
½ red or yellow pepper, seeded and chopped
2 baby marrows (courgettes), sliced
1 clove garlic, crushed
100 g mushrooms, sliced
400–450 g (3–4 large) leftover roast potatoes, cut into chunks
100g leftover gammon, cut into bite-sized pieces
1½ tsp (7.5 ml) smoked paprika
¼ tsp (1.25 ml) dried smoked chilli flakes (optional)
1 Tbsp (15 ml) chopped parsley, plus extra for sprinkling
salt and pepper
4 free-range eggs
a few drops chipotle hot sauce, such as Chalula® or Tabasco® (optional)
Fry the onion in the olive oil over medium heat until softened, about 5 minutes. Add the pepper, baby marrows and garlic and continue to cook for about 3 minutes. Add mushrooms and continue to cook. Add the potatoes, gammon, spices and parsley and toss around until heated through. Add seasoning to taste.
Meanwhile, fry the eggs in a separate pan.
Serve the hash with a fried egg on top, a scattering of chopped parsley and a few drops of hot sauce.