Red Pepper Pesto Hash
Prep: 5 minutes
Cook: 15 minutes
Cook: 15 minutes
Easy
Serves 2
This hash is not just a breakfast – it's a brunch that'll kick your day off with a big, bold, and delicious start! The crumbled Feta blends into the richness of the Red Pepper Pesto, complimented by perfectly cooked eggs, diced avocado and some Turkish chilli flakes for a subtle kick.
Ingredients
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750g New potatoes, cooked
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100ml Belazu Early Harvest Extra Virgin Olive Oil
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4 tbsps Belazu Red Pepper Pesto
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4 Free-range eggs
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100g Feta, crumbled
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1 Avocado, diced
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1 tbsp Parsley, finely chopped
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A pinch of Turkish chilli flakes
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Toast, to serve
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Flatbread, to serve
Method
- Step 1: Heat the oven to 200C. Set a cast iron skillet over medium-high heat. Pour in the olive oil and carefully lay in your cooked potatoes. Season generously with salt and pepper and fry for 10 minutes, stirring gently until golden brown all over.
- Step 2: When golden brown, stir in the red pepper pesto and shake the pan so the potatoes are distributed evenly. Crack 4 eggs into the pan on top of the potatoes, then season the yolk with salt and put into the oven for 5 minutes, or until the eggs are cooked to your liking.
- Step 3: Carefully remove the skillet from the oven and place onto a heat mat to serve. Leave a cloth around the handle so you don't burn yourself. To serve, crumble over the feta along with the diced avocado, then sprinkle over the parsley and chilli flakes. Serve with buttered toast or flatbread if you like.
