Brunch doesn’t have to be just on weekends! As we are spending all our time at home this day, I like to have brunch with this yummy Potato hash dish: crispy potatoes, spinach and set eggs with perfectly runny yolks. An easy and delicious one-pan vegetarian supper to make any day of the week!
After five weeks of self isolation at home, days pass like a blur and it’s hard to remember what day of the week it is. I try to stick to a routine in order to keep sane: I work from Monday to Friday and I celebrate the weekend by taking time off my blogging tasks.
My favourite ways to relax during the weekend: go for a run outside, read a novel, sit in the sun on my balcony, listen to a podcast (not coronavirus-related!), video-call my family in Italy, bake a cake or cookies, and have brunch.
Those of you who follow my @igbrunchclub Instagram page already know how much I love brunch. It’s my favourite thing to do on weekends, especially when I am back in London or when I travel to cities like Berlin or Copenhagen. Everyday brunch in Bali was also one of my favourite activities to do when I lived there!
Now that going out for brunch is off the table, I eat brunch at home instead! My table may not be as pretty as that of London’s best brunch spots, but my dishes sure are tasty! Over the years, I have shared my favourite brunch recipes on my blog: Ottolenghi’s shakshuka, huevos rancheros, Turkish menemen eggs and the evergreen smashed avo on toast. I’ve even learnt how to make the perfect flat white at home thanks to the Bambino Plus espresso machine!
Baked potato hash with spinach and eggs
To make this potato hash brunch dish, I roast the potatoes in the oven with a drizzle of olive oil, rosemary and a pinch of cayenne pepper. Halfway through the roasting, I add a handful of fresh spinach. I finish the dish by adding an egg or two per person. The egg will softly bake in the oven and be perfectly runny when you serve the dish.
Potatoes are a key ingredient in my everyday cooking and one of the few fresh foods I always have in my pantry. They are naturally low in sugar and salt free, so they really shine when seasoned with herbs and spices.
This traybake recipe is nutritious, easy to make, quick, low in saturated fats, and packed with fibres and proteins.
What I love about potato hash is that it’s very versatile: use yellow or sweet potatoes as your base and jazz it up with any vegetables and protein you fancy / have available at home. If you eat meat, you could add bacon, chorizo or sausage too!
- 400g potatoes, peeled and chopped
- 1 small onion, chopped
- 1 cloves garlic, chopped
- 3 tbsp extra virgin olive oil
- 1/2 tsp dried rosemary
- 1/4 tsp cayenne powder
- salt and pepper
- 2 handfuls of fresh spinach leaves, chopped
- 4 free range eggs
- fresh parsley
Preheat the oven to 220°C. Line a baking pan with parchment paper. If using a cast iron skillet, simply grease the pan, there’s no need to use paper.
Combine the potatoes, onion, garlic, herbs and spices in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Spread the mixture on the baking pan and transfer to the oven. Roast for about 20 minutes, or until the potatoes are just tender and starting to brown.
Remove the pan from the oven and reduce the temperature to 200°C. Add the spinach to the pan and stir until it wilts, returning the pan to the oven for 5 minutes.
Make four indentations in the hash and carefully break an egg into each one. Roast until the egg whites are set, for about 8-10 minutes.
Top the potato hash with chopped spring onions and parsley. Serve immediately.
Recipe adapted from Whole30.