I made a thing! Not sure what it is or what it’s called but I made it with my own fair hands. I had “fry up” written on my meal plan for this particular cold, wet Monday night in November. I had a sudden flash of inspiration just as I was about to start cooking and made a thing instead. Husband had a wary look on his face. Let’s just say not all of my culinary experiments make it to the blog but they still have to be eaten.
We usually have our shopping delivered on Tuesdays, so by Monday some of our fresh food is looking a bit sorry for itself in the salad drawer of the fridge. I had some cooked brussel sprouts leftover from Sunday’s roast so I thought perhaps I could make some sort of all-day breakfast hash. In the end it turned into a sort of eggs flamenco type thing. Is that a thing? Well, it is now. Coz I made it.
The media keeps banging on about Britain’s massive scale food waste. So here’s a recipe that uses up the over-ripe punnet of cherry tomatoes, slightly crinkly pepper and leftover veg from yesterday’s roast. On their own, in their bedraggled raw state, they don’t seem very appealing. But they are perfectly good to eat and once cooked they come back to life with a zing.
4 flat mushrooms (preferably ones with high sides!)
4 potato cakes
For the hash:
Tin of baked beans
Small punnet of cherry tomatoes, halved
1 small onion, sliced
1 yellow pepper, cut into 1cm chunks
Handful of leftover Brussels, halved
1tsp minced garlic
Splash of Worcester sauce
Squirt of ketchup
1tsp of tomato and chilli chutney (or you can use fresh chilli or chilli flakes/powder)
Oil for cooking
Pre-heat the oven to 200˚C. Cut the stalks out of the mushrooms and rub them with oil. Place them on an oven tray and carefully crack an egg into each one. Add a little black pepper and put to one side.
Meanwhile, gently soften the onion on the hob with a little oil. Add the sprouts, pepper and garlic and leave to cook for a few minutes. Add the chilli and tomatoes and leave them til they start to break down. Then add the beans, Worcester sauce, ketchup and black pepper. It might need a splash of water to loosen it up a bit.
Turn the hob down low and bake the mushrooms in the oven for ten minutes. They may need less time so keep an eye on them so they don’t overcook. Warm the potato cakes in the toaster for the last couple of minutes.
Dive right in.