Sobrassada Mash Hash with Kale and Eggs

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.

Sobrassada Mash Hash with Kale and Eggs
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Sobrassada Mash Hash with Kale and Eggs


  • 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


  • Start by mashing your potato with a fork, then season with sea salt and add the cooking fat of your choice, oil or butter. I used extra virgin olive oil here but butter would be fabulous too.
  • Heat a frying pan and add the potato, flattening it out gently so that it covers all of the pan, but retains its mash shape. Cook until it is crisp at the bottom, then turn it over as best you can and crisp the other side.
  • Add the sobrassada and stir through. Add the kale (I just cut it with a kitchen scissors as I add it). When the kale has softened, clear a space in the centre and add some oil or butter. Crack the eggs into this centre space and season with salt and a little chilli. Cover with a lid and cook for a couple of minutes until the eggs are cooked as you like them.
  • Gently transfer to a plate and eat immediately. So good, right?!

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    Written by Niamh
    Cooking and travelling, and sharing it all with you.