Mash hash has become a regular feature of my week. In order to make weekday meals speedier, I bulk cook some things in advance when I have time, like potatoes.
I cook up a batch, I usually boil them, sometimes roast, and then I use them throughout the week. I peel them and cut them in slices before frying them for a speedy hash with eggs. I fry the skins to make crispy potato skins which may become the centre of a dish or a lovely crisp garnish. I make potato cakes, gnocchi, croquettes. All of these things are speedy once your potatoes are already cooked. Recently, I have become a little obsessed with Mash Hash.
Let’s talk about Mash Hash
Mash Hash is simple and a game changer. I mash peeled cooked potatoes with a fork. I add some oil or butter and sea salt, and then I fry them. I flatten them out over the pan so that as much of the potato as possible is touching the pan, that way the potato gets good and crisp. I flip it over as well as I can and crisp it further, then, in this case, I add the sobrassada, a Balearic soft sausage rich with paprika. Finally some kale, and when that has wilted, some eggs.
Now, eggs. I adore them but I need them cooked just so and seasoned well. A white perfectly set and a runny yolk. I achieve this by sprinkling some sea salt and some chilli on the freshly cracked eggs and then immediately cover them with a lid. Perfect every time but you need to watch them so that they don’t overcook.
I am of the breakfast-all-day-long school, and while this makes a terrific brunch, it also makes a sublime supper.
- I large potato, a dry one that is good for mashing like Maris Piper (peeled and boiled)
- 75g sobrasada
- handful of kale or other greens, removed from any large stems
- 2 eggs
- a pinch of sea salt and chilli
- oil or butter for frying
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