I’m a breakfast gourmand, so obviously my faaaavourite thing about this current work-from-home sitch is that I now have the time to prepare myself a fancy-pants brekky every morning. This morning, I went for the Farmhouse Hash–inspired by my sexy cast iron skillet, farm fresh organic eggs (I mean, look at that GORGEOUS yolk!!) and the fingerling potatoes I had leftover in the cupboard.
– 5 fingerling potatoes (sliced in half longways)
– 1/4 of a yellow onion (diced)
– 1/4 of a red bell pepper (diced)
– 1/2 Tbs of olive oil
– Salt + pepper to taste
– 1 egg (fried)
1. Toss your halved fingerling potatoes with salt, pepper and the olive oil. Feel free to add a pinch of garlic powder, paprika or some dried rosemary if you’d like an extra kick.
2. Fire up the skillet on medium high and add the potatoes. Make sure they’re evenly spaced out so each piece is fully touching the cast iron. Don’t touch those babies for a good 5 minutes–only flip them once they’re nice and golden brown. Note: You can make this recipe with a different type of skillet, but you may not get the same level of crispiness as you do with the cast iron.
3. While the potatoes are crisping up, heat up a bit of oil in another pan over medium heat. Add in the pepper and onion, mixing frequently so it cooks evenly. Season it up with some salt and pepper.
4. Mix the onion/pepper mixture with the potatoes and plate it with a fried egg on top. Simple and satisfying!