You are currently viewing Breakfast hash with prosciutto, rocket and Parmesan
Breakfast hash

Breakfast hash with prosciutto, rocket and Parmesan

This breakfast hash with prosciutto, rocket and Parmesan recipe will have you bouncing out of that bed and into the kitchen this weekend! It’s just that good!

SERVES 4 // COOK TIME 25 mins

4 medium potatoes, parboiled
Vegetable oil, to deep-fry
2 tbsp olive oil
2 red onions, thinly sliced
1 clove garlic, crushed
1 tsp chilli flakes
4 eggs
Handful vine tomatoes
200 g prosciutto
40 g Parmesan shavings
2 large handfuls rocket
2 green chillis, sliced, to serve

1. Cut the potatoes into small wedges. Fry in batches in oil until golden and crispy, then
set aside.
2. Heat 1 tbsp olive oil in a pan and sauté the onion and garlic with the chilli flakes, until the onion caramelises.
3. Poach the eggs by bringing a small saucepan of water to a boil and use a whisk to make a whirlpool in the middle of the pot. Carefully crack one of the eggs into a bowl and then slide it into the eye of the whirlpool. Turn the heat down and let the egg simmer softly for 3 minutes. Repeat with the others. (To reheat the eggs, pop them all in the boiling water for 30 seconds right before serving.)
4. Heat 1 tbsp olive oil in a pan until smoking hot, then add the vine tomatoes. Leave to pop and squeak for about 5 minutes.
5. To serve, top the potatoes and onions with a poached egg, charred vine tomatoes, a few slices of prosciutto, some Parmesan shavings and fresh rocket. Garnish with green chilli.

Want another delicious hearty brekkie? Then try our Bacon and egg gatsby recipe!

0 / 5. Vote count: 0