Rustic smoky breakfast hash with gammon
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Rustic smoky breakfast hash with gammon
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his Rustic Smoky Breakfast Hash with Gammon is a hearty, flavorful way to use up leftovers! Crispy potatoes, smoky gammon, and runny eggs—perfect for brunch!
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Ingredients
- 1 onion chopped
- 3 Tbsp olive oil
- red pepper chopped, or yellow pepper, half
- 2 zucchini sliced
- 1 clove garlic crushed
- 100 grams mushrooms sliced
- 100 grams gammon sliced and cut into smaller pieces
- 400-450 grams potato about 3-4 large potatoes cut into chunks, leftover roast or other firmly cooked potato
- 1½ tsp smoked paprika
- 1/4 tsp chilli flakes optional, dried, smoked
- 1 Tbsp parsley and a little extra for sprinkling, chopped
- salt
- black pepper
- 4 egg free-range
- chipotle hot sauce optional, a few drops, brands like Chalula or Tabasco
Instructions
- Fry the onion over a medium heat in olive oil until softened, about 5 minutes.
- Add the peppers, zucchini and garlic and continue to cook for 3 minutes or so.
- Add the potatoes, gammon, spices and parsley and toss around until heated through. Check the seasoning adding salt and pepper as desires.
- While the hash is cooking, and in a separate pan, fry the eggs.
- Serve the hash with a fried egg on top, a scattering of chopped parsley and a few drops of hot sauce.
Notes
- Short-Term Storage (Up to 3 Days):Store any leftover hash in an airtight container in the fridge. To reheat, warm it in a pan over medium heat with a splash of olive oil until heated through.
- Long-Term Storage (Up to 1 Month):You can freeze the hash in a sealed container. When ready to eat, thaw overnight in the fridge and reheat in a frying pan or oven (180°C/350°F) for the best texture.
- Tip: It’s best to fry fresh eggs when serving rather than freezing them with the hash, as eggs don’t reheat well.
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