Breakfast & Brunch

Firecracker Brunch Hash

A spiced potato hash topped with fried eggs, crispy bacon, avocado and fresh chilli. Perfect hangover cure with a kick of warmth from chilli oil and mustard seeds.

4.7 (3 reviews)
By Ricky Robinson Updated September 3, 2024

This hash is a flavour-packed dish that brings together simple ingredients in a really satisfying way. It's easy to prepare and perfect for those mornings when you want something substantial without spending too much time in the kitchen. Especially if you overindulged the night before, this is perfect hangover food.

The potatoes are cooked in chilli oil, which adds a gentle warmth that builds as you go, without being overwhelming.

The base is a baking potato, cut into small cubes and fried until golden and slightly crispy. This gives the dish a comforting, starchy foundation. Turmeric and black mustard seeds add vibrant colour and a subtle, earthy spice. Red onion is sliced into half moons and cooked until softened, bringing a slight sweetness that balances out the spices.

Firecracker Brunch Hash recipe image
Firecracker Brunch Hash

The eggs are cracked directly into the pan and cooked just until the whites are set, with the yolks remaining soft and runny, perfect for mixing into the potatoes. The hash is topped with crispy bacon, fresh red chilli, creamy avocado, spring onions, and juicy cherry tomatoes. These ingredients add a mix of textures and flavours, from the crisp bacon to the soft avocado, that make every bite interesting.

This dish is great as a weekend breakfast or brunch, when you have a little extra time to enjoy a cooked meal. It doesn't require any special techniques, just a bit of patience as the potatoes cook to perfection. The chilli oil base gives the whole thing a gentle heat that wakes you up without being too aggressive. Serve with a bit more chilli oil or your favourite hot sauce if you like things extra spicy.

Firecracker Brunch Hash

Chilli oil Eggs Potato
Total Time 25 min
Servings 2 servings
Calories 485 cal
Protein 18g

Ingredients

Equipment Needed

  • Skillet or Frying Pan

Instructions

  1. 1

    Heat the chilli oil in a skillet or frying pan over medium heat.

  2. 2

    Add the potato cubes to the pan, ensuring they are well-coated with the oil. Cook for 5 minutes, stirring occasionally to prevent sticking.

  3. 3

    Add the turmeric, mustard seeds, and red onion to the pan. Stir everything together and cook until the onions soften, continuing to stir frequently.

  4. 4

    Once the onions are cooked, move the potatoes to the sides of the pan, creating a space in the centre. Crack the eggs into the centre and cook for 3 minutes, until the whites are set but the yolks are still soft.

  5. 5

    Sprinkle the bacon, red chilli, avocado, spring onions, and cherry tomatoes over the top.

  6. 6

    Drizzle with additional chilli oil or hot sauce, and serve immediately.

Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Serving Suggestions

Serve immediately with extra chilli oil or hot sauce on the side. Great with buttered toast or sourdough for mopping up the runny yolks.

Variations

Add sliced mushrooms or peppers when cooking the onions. For a vegetarian version, omit the bacon and add extra avocado or crumbled feta cheese.

Firecracker Brunch Hash

Rate & Review

4.7 • 3 reviews

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