Jamie Oliver's Avocado and Jalapeño Hash Brown with Roasted Vine Tomatoes, Spring Onions, Coriander, and Poached Eggs
Cooked avocado is utterly delicious – however, it does divide people. If you’re not a fan, simply leave it out of the hash brown and serve it fresh on top.
|250g||ripe cherry tomatoes, on the vine|
|800g||Maris Piper potatoes|
|2||fresh jalapeño chillies|
|20g||Parmesan cheese (or vegetarian alternative)|
|4 sprigs||fresh coriander|
Preheat the oven to 190ºC/375ºF/gas 5. Place the tomatoes on a baking tray, drizzle with 1 tablespoon of oil, season with sea salt and black pepper, then roast for 30 minutes. Meanwhile, scrub and coarsely grate the potatoes, then squeeze dry in a clean tea towel. Place a large non-stick ovenproof frying pan on a medium heat. Roughly slice the spring onions and jalapeños (deseed, if you like), and halve, destone, peel and finely slice the avocado. Mix everything together, then place in the pan with 1 tablespoon of oil and cook for 5 minutes, stirring occasionally. Finely grate in half the Parmesan and season with salt and pepper, then pat and flatten everything down into an even layer. Cook for 10 minutes, or until golden and crisp on the bottom, then transfer to the oven for a final 10 minutes.
Meanwhile, poach the eggs to your liking. Turn the hash brown out on to a board (it’s the perfect combo of soft and crispy), then finely grate over the remaining Parmesan. Divide between plates, top with the tomatoes and poached eggs, then tear over the coriander leaves. Serve with lime wedges for squeezing over.