Method
A fabulously easy Welsh Heroes Brunch Hash featuring sausages and bacon from Edwards the Welsh Butcher and leeks and potatoes from Blas y Tir, to be enjoyed with a lemon and chive Castle Dairies butter and washed down with Heartsease Farm sparkling traditional lemonade!
- Chop the potatoes into cubes and parboil to a pan full of salted boiling water for 5 minutes.
- Slice the leeks into discs, chop the bacon into small pieces and halve the cherry tomatoes.
- Cook the sausages and chopped bacon in a pan, then set aside. Using the same pan, add the already parboiled potatoes on a medium heat for about 10 minutes with a good knob of the salted butter about halfway. Cook until the potatoes are soft through and golden on the outside.
- Add the sausages and bacon back into the pan, sprinkle in the sliced leeks and halved tomatoes and cook for a further minute or two.
- Make wells for the eggs, and crack them in. The best way to get the egg cooked beautifully, is to pop a lid on the pan (or the tray you set your meat aside on, should your pan not have a lid). Cook on a medium heat, until the egg is to your liking (3-5 minutes). Serve to the table in the pan for all to dig in!
- For the lemon and chive butter; zest the lemon, finely chop the chives and add to a bowl along with some softened butter. Mix well and spread on your sliced farmhouse bread, before dunking in the hash… great for mopping up the delicious juices at the end too!
- Serve your Welsh Heroes Brunch Hash with Heartsease Sparkling Traditional Lemonade. Enjoy!
