Nadiya Hussain’s Hash Smash Breakfast
A filling brunch dish, perfect for weekends, this recipe for Hash Smash Breakfast from Nadiya's Simple Spices features crispy hash browns and runny fried eggs, stuffed into floury baps.
From the book
Hot spicy potatoes for breakfast is the kind of meal we had every day when we were out in Bangladesh. It was hearty and after a long morning of work on the fields, it gave you that energy and second wind to get back out there. I didn’t do the work in the fields, though I often watched, but I never failed to join them for this breakfast. My version is made with hash browns, which are quick and easy and save a load of time. Simply spiced, they are squished into buttered floury baps with a runny egg.
|spring onions, thinly sliced
|hash browns, defrosted
|butter, to spread
Start with a high-sided, medium non-stick frying pan that has a lid. Pop onto the hob over a medium to high heat, add the vegetable oil and as soon as the oil is hot, add the curry powder and salt and mix very quickly.
Promptly follow with the spring onions and cook till they are softened and have taken on some colour.
Add the hash browns and, using your mixing spoon, break up so they toast in places to create a crunch. Nothing needs cooking here, simply reheating.
Make sure the hash browns are in an even layer in the pan, then crack in the eggs in four different places, creating your four portions.
Turn the heat up, pop the lid on and cook the eggs to your liking. I like them runny and this only takes a few minutes. As the eggs cook, the potato base should get crispy. Meanwhile, split and butter the baps.
Take your buttered bap and a portion of your smashed hash and eggs and get it right into the bap. Add a squirt of ketchup, top with the bap. Now you are ready to smash this breakfast!
+ Don’t be limited to hash browns where this recipe is concerned. You can use leftover roast potatoes, chips from last night’s take-away, potato waffles or cauliflower hash browns – the list is endless!