This recipe is inspired by the dish that was made for brunch on Something for the Weekend. Since I had all the ingredients required, I whipped this up in a flash, well almost and it was the most delicious quickie meal ever.
Nduja is a soft salami from Calabria which is made from offal and lots of chilli and it works brilliantly in making a delicious potato hash. Alternatively, you can use the Spanish Sobrasada as it is quite similar.
Nduja Hash Recipe
Nduja Hash - Fried onions, crispy potatoes, spicy and eggs. A perfect combination for brunch.
Ingredients
- 300g new potatoes
- 1 sliced onion
- A few rashers of bacon, ham or any leftover cold meat of sausages can work too.
- 2 free range eggs
- 80g - 100g nduja (Available from supermarkets and the De Calabria stall in Borough Market)
- 2 tbsp cold pressed rapeseed oil
Instructions
- Par boil the new potatoes but don't over cook it. Drain them when cooked.
- Heat the oil in a frying pan and fry the onions until soft, about 10 minutes.
- Add the bacon and fry for a short while until cooked or crisp, as you prefer.
- Add the nduja to the pan and stir it into the onions until it melts.
- Now add the potatoes and leave it to cook until the potatoes get crispy, even slightly burnt.
- When the potatoes has crisped, break 2 eggs onto the hash and cover it until the eggs are cooked to your liking.
- When done, pile it on a plate and devour.
Copyright 2009-2012 (c) SlowFoodKitchen.com
[...] Nduja Hash Recipe [...]