POTATO HASH WITH POACHED EGG

Potato Hash with a Poached Egg

This quick and hearty brunch or lunch brings the best out of a good Scottish Tattie (potato). Fluffy potatoes are only made better by the perfectly poached egg sitting on top. Sometimes I like to keep things simple and with this dish I didn’t add too many flavours as a good Scottish Tattie is flavoursome in it’s own right. With the warming flavour of cayenne pepper and a dash of Tabasco sauce, this is sure to keep you satisfied all day.

Cayenne Pepper is also said to be medicinal as capsaicin, the active ingredient in cayenne peppers, is what gives them their medicinal properties. These peppers boast an impressive nutrition profile, which includes a variety of antioxidants that are beneficial for your health.

One tablespoon (5 grams) of cayenne pepper contains the following:

  • Calories: 17
  • Fat: 1 gram
  • Carbs: 3 grams
  • Fiber: 1.4 grams
  • Protein: 0.6 grams
  • Vitamin A: 44% of the RDI
  • Vitamin E: 8% of the RDI
  • Vitamin C: 7% of the RDI
  • Vitamin B6: 6% of the RDI
  • Vitamin K: 5% of the RDI
  • Manganese: 5% of the RDI
  • Potassium: 3% of the RDI
  • Riboflavin: 3% of the RDI

It also gives them their hot taste. In fact, how hot a cayenne pepper is depends on its capsaicin content. The more capsaicin it contains, the hotter it is.


Serves 2

4 Medium Potatoes, (peeled or unpeeled it’s up to you) diced into bite size pieces

1 Large or 2 Medium Onions, sliced into wedges

1 Tsp Cayenne Pepper

Salt to taste

1 Tbsp Olive Oil or Spray Oil

2 Large Eggs

Tabasco to taste

  1. In a fry pan heat the oil, medium to high heat, add in the onions and cook for a couple of minutes to soften.
  2. Add in the diced potatoes, season with salt & cayenne pepper, mix and place a lid over pan reduce to a low heat and cook for about 30 minutes until potatoes are softened. Give the potatoes a stir every 10 minutes.
  3. 5 minutes before potatoes are ready, bring a pan of water to the boil then reduce to a medium heat, crack in the eggs and poach through.
  4. Serve potatoes and onions onto a plate, place the poached egg on top and sprinkle a few dashes of tabasco sauce over, season if required. Enjoy!

If you prefer a bit more flavour, below are a few choices that I have tried.

  1. Smoked:- Add chopped spring onions and some smoked back bacon.
  2. Mediterranean:- Add some spinach, handful tomatoes with 1 tsp all spice, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp dried coriander.
  3. Spanish: Chopped chorizo, sweet potatoes, 1 tsp cumin, spring onions.

Black Pudding, Smoked Venison with a Poached egg and beetroot sauce.

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Visited the Hopetoun Farm shop on the grounds of Hopetoun House in Edinburgh and picked up some amazing foodie things.  http://www.hopetoun.co.uk/farm-shop-home.html

They have their own butchery and delicatessen all produced on the Hopetoun Estate. They also support local new produce from Scottish suppliers and have a great selection. They have also won The Great Taste award 3 years on a row and also Scottish Champions for local food.

award

I picked up some Stornoway Black Pudding, Rannoch Smokery Smoked Venison Slices, Eggs and Baxters Beetroot from Fochabers.

1. Fry the black pudding in a pan using a light spray olive oil for about 10 mins (5 mins each side).

2. Bring a pan of water to the boil add in couple of tsp of vinegar then reduce to a simmer, stir the water so you make a swirling effect then slowly lower your egg into the pan and poach for about 4 mins, more if you like it hard centre.

4. Using the Beetroot juice spread some on plate, sit black pudding on top, then a piece of venison, then a slice of beetroot and finally top with your poached egg, season with some cracked black pepper and voila….yummy Scottish brekkie!