Student Suppers: Giant Hash Brown Full English Breakfast

This spring and summer were really strange. I got things done and enjoyed the seasons, but towards the end of it I was hankering for autumn where I’d finally, for the first time in months be able to establish some sort of routine. When you’re self employed and work from home establishing a few rules and routines for yourself is important, and some of the small things I’ve been doing like trying to go for a power walk around the park every day, or making sure I do a round of washing up before I start cooking every meal (not owning a dishwasher in a tiny kitchen it is the only way to keep on top of it!) really help give my days structure.

As well as trying to structure my weeks better, I’ve also been trying to develop habits that really separate weekends from work time. One of these is trying to make sure we have a big, lazy breakfast together on Saturday or Sunday morning, in front of something silly on the television (at the moment this means episodes of Brooklyn 99 on Netflix – I found it silly at first but now I’ve got really into it!) in our pyjamas.

Usually a big breakfast means something like a Full English with whatever combination of bacon, butchers sausages, black pudding, hash browns, potato waffles, baked peans, eggs, mushrooms, tomatoes or toast we have in the house, or homemade, All-American style buttermilk biscuits if I have some buttermilk to use up served with lots of homemade jam. However, I have been playing around with a few new brunch recipes, and our current favourite of these comes in the form of a Giant Hash Brown Full English Breakfast, adapted from a recipe Martha Collison wrote for Waitrose Weekend back in June to celebrate Fathers Day.

It is not quite a one pan dish because you’re frying things off in one frying pan while the hash brown base is baking in the oven, but it certainly involves way less pots and pans than a traditional Full English uses, which in a small kitchen like mine I see as a massive win. My boyfriend likes his with lots of hot buttered toast to dip in the egg yolks, and I like to douse mine in Tabasco sauce.

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Giant Hash Brown Full English Breakfast

• Author: Rachel Phipps
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: Serves 2
• Category: Breakfast
• Cuisine: British

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Description

A delicious, all-in-one version of a Full English Breakfast, served on a crispy hash brown base. Perfect for lazy weekend brunches at home!

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Ingredients

Scale 1x2x3x

• 1 Large Baking Potato
• Large Knob Unsalted Butter
• Freshly Ground Sea Salt & Black Pepper
• 4 Rashers Streaky Bacon, chopped
• 2 Slices Black Pudding
• Very Large Handful Cherry Tomatoes, halved
• 4 Large Eggs
• Small Handful Parsley, roughly chopped

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Instructions

1. Pre-heat the oven to 200 degrees (390 fahrenheit). Grate the potato on the largest hole of the box grater, rinse well to wash off all the starch and squeeze out as much excess water as possible.
2. Melt the butter in a large, non-stick frying pan over a medium high heat. Add the potato with lots of seasoning, and gently fry until it is starting to colour.
3. Remove the pan from the heat and spread the potato out in an even layer across the bottom of the pan. Transfer the pan to the oven to bake for 10 minutes.
4. Meanwhile, prepare the tomatoes, the bacon and the black pudding. Heat another non-stick frying pan over a medium high heat, and add the bacon. Once it is cooked and slightly crisp, transfer it onto a plate lined with kitchen paper to drain any excess fat. Crumble the black pudding into the pan and cook until sizzling.
5. Remove the hash brown from the oven and sprinkle over the tomatoes, bacon and black pudding. Bake for another 10 minutes.
6. Make four wells for the eggs in the hash brown and crack the eggs into them. Bake for 4-5 minutes until the egg whites are just set.
7. To serve, season the whole pan again with salt and pepper, and sprinkle with fresh parsley.

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Notes

The original recipe contains mushrooms which are delicious in this, I just did not have any in the fridge! Quarter a large handful of chestnut mushrooms and fry them up in the pan with the bacon, and add them to the giant hash brown at the same time.

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