Tonight, it's all about the eggs and sausage ... I could have gone all fancy on you and made more meringues or lemon curd, or some other such fancy Brit sweet treat, but it's Saturday night and I've been busy all day. All I want is a warm, stick-to-my-ribs supper and I remembered a segment from Slater's webpage that he did on breakfast hash.
You can watch him at the link below or trust my version of the recipe as seen further on.
I had to laugh watching Nigel get all excited about this simple 'comfort food', but it really is pretty perfect stuff, suitable for a Sunday breakfast, a late morning brunch with pals, a late night post-pub crawl knosh, or a cozy Saturday supper.
Nigel swears that there is no real recipe other than the oil and butter, sausage, potatoes, and eggs - all else is at the whim of the cook. That's my kinda attitude! So, voila! Sunday supper courtesy of Nigel. Super crispy potatoes and onions and peppers, chewy sausage, perfect runny yolks, and the heat from a sprinkling of chili powder, cayenne pepper, and some green parsley. Perfect with a piece of toasted crusty bread. So good, so basic, and so frugal. A real Yankee supper!
Nigel Slater’s Breakfast Hash
2 tbsp. olive oil
1 tbsp. butter
3 sausages, casings removed and broken into chunks
1 medium onion, thinly sliced
1 medium potato, coarsely grated
Seasonings – salt, pepper, cayenne, chili powder
Optional Adds: sliced mushrooms, green pepper ribbons, crisped bacon bits, blood sausage, cooked beetroot chunks
Making the Dish:
- Get a large frypan hot (medium high heat on the stove top).
- Add the oil and butter and when the butter bubbles, swirl the pan and add the sausage chunks. Don’t move them for a bit; let them brown and crisp up.
- Add the onion slices and flip the sausages to brown the other side.
- While the sausage crisps and the onions begin to wilt up and caramelize, grate the potato. Add the green pepper to the onions, if you like.
- Squeeze as much of the starchy juice out of the tater as you can and then scatter it around the sausage chunks.
- Press it down with a spatula and let it brown and bubble in the fatty juices. Add the mushrooms and any other adds you have in mind. Lower the heat to medium.
- Cover the pan and let the potato cook for about five minutes. When it is almost perfect, crack the eggs over top and sprinkle on some salt, pepper, and any herbs you wish. Cover the pan again.
- Let the egg white just cook through, but try to watch and keep the egg yolk runny.
- Serve with crusty bread or biscuits and jam, hot coffee or tea for breakfast for supper!
If you'd like to join me in cooking with eggs, this month's Cooking With Nigel theme, get your egg post up, drop me a comment here, and I'll link you up at the end of the month. He's certainly got some beauty egg recipes! I plan to do another in a few days ... dessert next time!