I really don’t like to waste food it’s just not in my nature, so when I find myself with a few odds and ends in the fridge I throw it altogether and make a kind of a hash – this time literally. I like it for dinner with some Greek yoghurt drizzled on top, and with a sprinkling of my homemade Dukkah. The secret is to cook it evenly. And if you want it to look good, make sure you cut up the vegetables precisely (a uniform size); it’s worth the effort. For me, a good hash is worthy of staying in with a decent bottle of wine, and a great movie. Now that’s my idea of an excellent TV dinner.
For 2 people you will need,
- 1 small brown onion, diced
- 1 clove garlic, minced
- 2 large potatoes, peeled, and cut into 1.5cm bite sized pieces
- 2 carrots, peeled, and cut into 1.5cm bite sized pieces
- ½ bunch cavolo nero, tough stem removed, leaves washed and shredded
- 2 small Chorizo, cut into 1.5cm pieces
- 100g pancetta, cut into1cm pieces. This is optional, if I have it in the fridge, it goes in
- 2 eggs
- Olive oil
- Sea salt and freshly ground pepper
Optional, Greek yoghurt and my homemade Dukkah. Dukkah recipe under: Recipe>Little Things on my website.
Firstly, drizzle a thin layer of olive oil in a cast iron skillet and heat to a medium heat. Toss in the chorizo and pancetta if you are using it and cook until nicely browned. Remove with a slotted spoon, and drain on kitchen paper. Turn down the heat, add onion and garlic to pan, and cook until soft. Turn up the heat to medium, add potatoes and carrots to pan, and cook, turning now and then until nearly cooked, add shredded cavolo nero, and reintroduce the chorizo and pancetta if using. Continue cooking for a couple of minutes, we want the potatoes to become crispy, and then make 2 indentations in the hash for your eggs. Crack an egg into each hole, cover the pan with the lid, and cook for about 2 minutes until the yolks are just set. Season with sea salt and pepper and serve immediately, with Greek yoghurt and Dukkah if you wish.