Brilliant Breakfast Hash
Breakfast - the most important meal of the day! And while for most people it tends to be a bowl of cereal or a slice of toast I'm here to tell you that it can be so much more than that!
This is the breakfast of champions and while I know not everyone has the time on a morning to knock something special up, I'm telling you that this dish is worth making some time for this weekend. Crispy parsnip chips, sweet yet spicy chorizo, tender mushrooms, garlic, lime, cumin, thyme and of course some perfectly cooked eggs - what's not to love?!
Brilliant Breakfast Hash
Serves 4
olive oil
2 onions, finely chopped
150g chorizo, cut into small chunks
200g mushrooms, roughly chopped
½ tsp cumin seeds
500g parsnips, coarsely grated
2 garlic cloves, finely chopped
1 lime, zest and juice
4 fresh thyme sprigs, leaves picked
4 eggs
pinch of chilli powder (optional)
sea salt and freshly ground black pepper
Heat a large frying pan and add a good drizzle of olive oil. Add the onions to the pan and cook over a medium-low heat until soft but not coloured. Increase the heat to high and add the chorizo to the pan. Sizzle until the fat has started to render out a bit and the chorizo is golden, 5-10 minutes. Then add the mushrooms and continue to fry for a further 5 minutes.
Add the cumin seeds, parsnip, garlic and some black pepper. Add an extra drizzle of oil, if needed. Fry over a medium-heat heat, stirring occasionally, until the parsnips are tender and starting to colour a little around the edges. Add the lime zest and juice, scatter over the thyme leaves and season to taste with salt and pepper.
Make 4 little indentations in the pan for your eggs. Crack an each into each gap, put the lid on the pan and cook for 4-6 minutes, until the eggs are cooked to your liking. Sprinkle over a dash of chilli powder, if you like, then serve.
This is the breakfast of champions and while I know not everyone has the time on a morning to knock something special up, I'm telling you that this dish is worth making some time for this weekend. Crispy parsnip chips, sweet yet spicy chorizo, tender mushrooms, garlic, lime, cumin, thyme and of course some perfectly cooked eggs - what's not to love?!
Brilliant Breakfast Hash
Serves 4olive oil
2 onions, finely chopped
150g chorizo, cut into small chunks
200g mushrooms, roughly chopped
½ tsp cumin seeds
500g parsnips, coarsely grated
2 garlic cloves, finely chopped
1 lime, zest and juice
4 fresh thyme sprigs, leaves picked
4 eggs
pinch of chilli powder (optional)
sea salt and freshly ground black pepper
Heat a large frying pan and add a good drizzle of olive oil. Add the onions to the pan and cook over a medium-low heat until soft but not coloured. Increase the heat to high and add the chorizo to the pan. Sizzle until the fat has started to render out a bit and the chorizo is golden, 5-10 minutes. Then add the mushrooms and continue to fry for a further 5 minutes.
Add the cumin seeds, parsnip, garlic and some black pepper. Add an extra drizzle of oil, if needed. Fry over a medium-heat heat, stirring occasionally, until the parsnips are tender and starting to colour a little around the edges. Add the lime zest and juice, scatter over the thyme leaves and season to taste with salt and pepper.
Make 4 little indentations in the pan for your eggs. Crack an each into each gap, put the lid on the pan and cook for 4-6 minutes, until the eggs are cooked to your liking. Sprinkle over a dash of chilli powder, if you like, then serve.
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