Category: Uncategorized

Sometimes, beauty is is messy. Like this hash brown bowl, It’s a little scruffy, it’s a mish mash, but I’ll tell you what, it’s REAL ingredients squished together to make every bite a happy one. The crispy fried potato, fluffy on the inside and crunchy on the outside makes these hash browns sweet and spicy with a jalapeño chilli kick. I topped off this bowl with toasted, smoked chickpeas sunny side up fried eggs AND lets just check out that guac. I tried some new things and magic happened – This in my opinion was my BEST guacamole yet.

Serves 2

Ingredients:

Sweet potato hash

• 400g Sweet potato
• 400g White potato
• 2 Garlic Cloves
• 1 deseeded Jalapeño chilli
• 4 button mushrooms
• 1 tbsp Chopped fresh rosemary
• 2 -3 tbsp coconut oil
• Salt and pepper

Smoked chickpeas

• 1 full can of drained and rinsed chickpeas
• 1 tbsp smoked paprika
• 1 tsp of coconut oil

Pistachio Guacamole

• 1 large avocado
• Handful of shelled roasted and unsalted pistachios
• 1/4 Red onion
• 1/4 Freshly squeezed lemon juice
• 1 tsp Coconut cream
• 1 Fresh crushed and chopped garlic clove
• 1 tbsp Almond meal
• 1 tbsp Extra virgin olive oil
• Sprinkle of chilli flakes
• Salt and pepper

Eggs

• My preference is x4 PASTURE RASIED BIODIVERSE chicken eggs – x2 per person

Methods:

Sweet potato hash

1. Fill a large pot with salted water, place onto your stove top on a high flame, and allow water to boil.
2. Chop white and sweet potato into small cubes – you can keep the skin on or peel it – I’ve kept the skins on – Team crispy skins!
3. Whilst your potatoes are boiling, get to work preparing the chickpeas and Guacamole
4. Place chopped potato into the pan of boiling water and leave to cook and soften – to test if your potatoes are cooked, carefully prick them with a knife, if the potatoes texture is soft to pierce, your potatoes are ready to drain.
5. Place potatoes in a large mixing bowl and add garlic cloves, green chilli, sliced or chopped button mushrooms, freshly chopped rosemary, 1 tbsp of coconut oil and mix with a large spoon to coat the potatoes in all ingredients
6. On a medium heat add 1 tbsp of oil in a large pan, then tip all ingredients from the mixing bowl into the pan, if your pan is too small and you feel like your ingredients don’t all fit evenly, you may have to do this in two batches as we want all ingredients to crisp and fry on the pan.
7. With a spoon of spatular, press down on the hash brown ingredients to crisp and toast, after around 5min of cooking, start to flip the hash brown to toast the opposite side, it’s ok if it falls apart slightly of you have to break it up to turn it, were not here to make this look Michelin star worthy – it should look a little messy, as long as you toast and fry both sides it will taste great! Try to avoid burning the potatoes, if the pan looks dry this is where you can add additional oil for frying, when you see the hash browns are crispy on both sides, start to plate them up and leave to cool, whilst you start to fry the eggs – *see FRIED EGGS

Smoked chickpeas

1. Empty the soaked chickpeas onto a baking tray lined with baking/parchment paper and drizzle your chosen oil over the chickpeas, then dust with smoked paprika, if you shake the pan, you’ll be able to coat all the chickpeas in the oil and spice. Place the tray inside your oven for around 15-20 minutes at 170 C, check on the chickpeas around 2-3 times to give the pan a shake, ensuring all sides are toasted and crispy.
2. Remove from oven when chickpeas have crisped up and leave to cool for 5mins before eating and serving – this little beauties will crisp up even more once left to cool and harden.

Pistachio guacamole

1. In a medium bowl add Avocado, finely chopped red onion, shelled and chopped pistachios, fresh lemon juice, coconut cream, almond meal, extra virgin olive oil, chilli flakes, salt, pepper, fresh crushed garlic clove. Smash and mix all the ingredients together with the back of a fork and mix until combined and you have yourself and nice chunky guacamole texture.

Sunny side up, Fried eggs

1. Probably the easiest step, once you’ve finished cooking your hash browns and they’re plated up ready to go, in the same pan, add a little oil and crack both eggs inside, reason we are using the same pan is not just for saving on washing, we want the eggs to soak up any little crumbs from the hash browns, adding flavour and texture.
2. When the white of the egg looks cooked through, grab a spatular and carefully scoop and lift your eggs out of the pan to crown your hash brown bowl. From here you can get fancy and add the guacamole, decorated with the smokey chickpeas.