Mexican style breakfast hash

I love a good brunch, especially if I have a little longer to sleep in before a lecture but my lecture starts at an odd time like 12 or 1 pm. This is a little different to your normal hash and definitely hits the spot if you are a little hungover.

Remember my recipes are for you to adapt how you like, chop the veggies how you want, leave the meat out or add in whatever you like.

Serves 2

1 red pepper and onion (chopped however you want)

150g parboiled potatoes (i used baby because my market had them on offer, you can also use tinned but drain them and pat them dry)

100g mushrooms (I prefer chestnut as they have less water than normal white mushrooms, again chopped however you wish)

150g 5% pork mince,

150g cherry tomatoes,

2 eggs

salt, pepper, 1 heaped tsp of ancho chilli and 1/4 tsp chipotle chilli powder and cumin (if you don’t have these on hand  use 1/2 tsp sweet paprika, smoked paprika and a decent pinch of cayenne pepper)

  1. Start by frying off your onions and peppers over a high heat until they start to soften.
  2. Add your mushrooms to the pan with a generous pinch of salt and pepper.
  3. When the mushrooms have some colour move the veggies to one side of the pan and add the potatoes and pork mince and leave for a minute or two before flipping.
  4. When the potatoes and pork mince has some golden colour mix into the veggies and sprinkle over the spices and stir-fry to coat the pork and veggies.
  5. move the mix to one side and add the tomatoes leaving them to blister for a minute or two before incorporating them into the spiced veggies and meat.
  6. Add a generous splash of water (about 3-4 tbsp) and make 2 wells in the meat and veggie mixture and crack an egg into each hole.
  7. Cover the pan with a lid and leave for 3-4 minutes or until the yolk of the egg is cooked to your liking.

I hope you give this fragrant one pot a go, it is also a great dinner as it doesn’t take long at all!

Love Emily, chef who slims x

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