Not gonna lie, breakfast during the week tends to be non-existent. Either it will be a cup of coffee while I’m getting ready in the morning, or a Greek yoghurt with honey and seeds. But generally, nothing special!
Weekends on the other hand….is another story! There is nothing nicer than spending late mornings with a table spread with a variety of small plates. The staples include Hummus, zaa’tar with EVOO, toasted Lebanese pita bread, eggs, veggies…I can keep going on and on.
This Mediterranean Potato Hash recipe though, is my go-to for when the thought of washing up all those small bowls and plates is too much! This is a one-pan dish (potatoes in the oven, and not including the fried egg!) – but perfect when I want to mix things up.
Again, this recipe isn’t limited to breakfast; have it as weekend brunch, or a light lunch if you prefer. Finally, I included ham in mine. However, this is completely optional, so vegetarians, enjoy!
Preparing the Mediterranean Potato Hash:
I personally roast my potatoes in the oven. Alternatively, you can chop them and fry them in oil (par-boil them first depending on the size) and add the veggies and that to the potatoes. However, if you would rather a more low-fat (and less work) way, line a baking tray and place in the oven. Lay the chopped potatoes out, sprinkle with all the herbs and spices and you’re good to go!
With this recipe I use zucchini, red onions, orange pepper and various other vegetables. However, feel free to mix it up depending on what you may have in the fridge that needs using up. I hate waste and so substituting zucchini for mushrooms, or red pepper for orange pepper is just not a big deal to me!
As I said, it’s a perfect dish for a lazy Sunday morning breakfast. Alternatively, add feta cheese and olives and serve as a side dish to grilled chicken or Shish Tawouk (more on those soon!).
Mediterranean Potato Hash
- 3 potatoes
- 1 clove garlic
- 1 small onion
- 1/4 orange pepper
- 1 zucchini
- 1 cup corriander
- 1/2 cup chickpeas
- 150g canned ham
- 1 tbsp Zaatar seasoning
- 1 tsp paprika
- 2 tsp crushed red pepper flakes
- 2 tsp salt and pepper
- 1/4 cup olive oil
- 1 tsp vegetable oil for frying
- 1/2 cup baby tomatoes
- 3 eggs
- Preheat the oven to 200c (180c fan).
- Peel and chop the potatoes into small chunks. Add to a pot of salted boiling water. Parboil the potatoes for around 5-7 minutes and drain.
- On a baking tray, add the olive oil and the drained potatoes. Season with salt and pepper and the paprika spice. Mix well and spread evenly on the tray. Roast in the oven for around 30-40 minutes depending on potato size. Turn them half way.
- Mince the garlic. Finely chop the onions, peppers, zucchini and canned ham. If you are using canned chickpeas then rinse and drain them. Wash, remove the stems and roughly chop the coriander.
- In a frying pan over medium heat, fry the garlic, onions and peppers for a few minutes. Add the zucchini and canned ham. Add the crushed red pepper flakes, Zaatar seasoning and salt and pepper. Cook for a few more minutes and add the chickpeas.
- Not long before the potatoes are finished, fry the eggs until the whites are cooked but the yolks are still runny, and season with salt and pepper.
- Once the potatoes are crispy and golden brown, remove from oven and add to the frying pan. Mix well.
- Plate the potato hash, add the baby tomatoes and top with the fried egg. Break the egg yolk and watch the beauty happen!
Recommended for this Recipe:
Zaatar Seasoning – a fragrant and extremely versatile seasoning blend. Made from a combination of oregano, thyme, sumac, roasted sesame seeds and salt.
Other recipes to try:
Did you make this recipe? Tag @pinkpeppercorncyprus on Instagram and hashtag it #pinkpeppercorncatering