Brinner- I love this concept! Pancakes and maple syrup is awesome at any time of the day and so is my recipe for fried egg and chunky hash. And throw in a fresh loaf of homemade bread, and it’s a meal made in heaven. Pair it with a glass of white chilled wine; and that would be a brinner to not forget.
Let me give you some reasons as to why I love brinner so much. Now, in the morning to get up and make hash is really painful. It takes a lot of time to prepare. So that’s never an easy fix when you want express breakfast, as you actually have been fasting for that long. For a brunch though it seems ideal. Plus a glass of wine that goes so well with this dish; is not an ideal breakfast drink. And a fresh loaf of bread is so difficult in the mornings. Can we even imagine baking fresh bread that early, for domestic eating! It’s an out of the world thought. So, the classic breakfast to be had on dinner time is such a wonderful idea to me.
2-3 big sweet potatoes cut in small chunks
2 potatoes cut in small chunks
Red pepper flakes
Fresh Garlic crushed
1 big Onion chopped
To serve along with fresh loaf of bread and some tomato based marinara sauce or any other gravy.
In a skillet, heat some oil/butter with crushed garlic and pepper flakes. Till it reaches the desired temperature, get the 2 potatoes in a microwave-safe bowl, add some salt and a 1 inch of water; and microwave on high for 2 minutes. Give it a stir and microwave for a minute again.
After the garlic is lightly browned, add the onions and fry till golden.
Add dried herbs and fry for a few seconds. An important tip, always crush the dried herbs between your palms before adding it to your dish. This releases the flavour and helps the herbs break down!
Now tip in the cooked soft potatoes and on a high flame, get a bit of colour on them. Let them sit prettily on the hot skillet for at least 2 minutes before turning them. That way you will get that beautiful crisp and caramelised side.
Once the potatoes are cooked to your liking, it should be soft and easily crushed between fingers; make a bit of space in the skillet and crack open 4 eggs. Salt and pepper the eggs and put on a tight lid to finish cooking the eggs in steam.
It shouldn’t take more than 4 minutes for the whites to set, while yolk remains runny. Keep the flame of your stove at medium low and cook it on a steady heat.
Enjoy with a fresh loaf of bread and some tomato based curry/sauce! Cheers!!