Potato, Spinach and Quorn Breakfast Hash

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Every so often you cook something absolutely amazing, using only the ingredients kicking about your fridge, with no prior planning or thought given to it previously. This is very unusual for me as I love the build-up to a dish creation and I often spend a lot of time thinking about how I’ll cook it and what it’ll taste like. Obsessive? Perhaps. But Polka Dot Kitchen wouldn’t exist if this didn’t happen!

A couple of Sundays ago, we woke up at a leisurely hour and dragged ourselves from our bedroom to our l0unge, to slump on the sofa just in time for Sunday Brunch. We looooove Sunday Brunch. We used to love Something For The Weekend and I was absolutely devastated when the BBC cancelled it. Like, inconsolable. Then the stars aligned and good old Channel 4 picked it up and we didn’t have to face a lifetime of Sundays without Tim Lovejoy and Simon Rimmer talking about conservatories. Ahhh, bliss!

So this particular Sunday, we were running slightly low on breakfast supplies. And when I say low, I mean we didn’t have any milk, bread or butter. Three ingredients which pretty much top every breakfast dish ingredient list. We did pool together our change (about Β£1.47) and consider getting dressed and buying some hideously overpriced bits and bobs at the village shop but we decided NO. We Don’t Need It. I should mention, we spend pretty much all our lives saving for our Florida holidays (Floridays) the second of which is in a mere 90 days, so we are generally thrifty and always looking not to spend money. This is also the reason I haven’t been blogging as much as I used to; Florida planning is taking up all my time! We’re going for three weeks and so there are ESTA’s to do, hotel reviews to read, restaurant menus to peruse and the Disneyworld website to pore over and check I haven’t missed a single potential activity that could make our holiday EVEN BETTER. I’ll be doing a full food review on the Dibb (an awesome website for fellow Florida obsessives) and I’ll post a few on here too for those who are interested πŸ™‚

WOW can we say tangent!? Going back (again) to that Sunday, we basically didn’t want to spend any money. But I fancied a nice breakfast. We hardly ever have a cooked breakfast as I’m overly keen on toast with marmite but that day I really fancied one. So I perused our cupboards, did a quick google to see if anyone had ever put roughly these ingredients together, discovered they hadn’t so threw some oil in a pan and cracked on with it.

I started, as many recipes do, with some sliced onion. I love slicing onion like this as they take hardly any time to chop. I can’t be doing with finely chopped onion (even though that is how I prefer my onion) as it just takes soooo long and the chunks are never even anyway 😦 I fried the onion slices in a pan with some olive oil, seasoning and garlic. While that was cooking, I cubed some potatoes that, judging by the sheer size of the sprouts coming out of them, had almost become living beings. They went into the microwave for about 4 minutes for a lazy boy boil and I then added them to a new pan with some more olive oil and seasoning.

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I wanted them toΒ get all crispy and browned and I knew they wouldn’t if they were squished in the other pan with the onions. Two pans Morgan!

The onions were looking nicely browned by this time so I added in some spinach and a load more garlic. God I love garlic.

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I was feeling like this badboy needed some meat (and when I say meat, obviously I mean “meat”) so I grabbed whatever frozen Quorn delights were lurking in the bottom of the freezer, gave them a quick microwave to thaw a bit and chucked them in with the onions. We had Quorn fillets and sausages but I think most fake meat would work! Facon would work. Mmmmm.

The potatoes were now nicely browned and crisp, the onions were caramalised, the spinach was fully flavoured and the fake meat was browning away nicely. I tipped the onion/spinach/Quorn mix into the potatoes, added a tiny bit more salt and pepper and let it all come together while I cooked the eggs. I did consider adding some chopped tomatoes to the pan to moisten it all up a bit but honestly, it was so good on it’s own! But tomatoes would be nice if you wanted more of a liquidy hash.

I quickly fried two eggs and added them to the top of two hulking piles of hash. The verdict? LIFE-CHANGING. I found that the onions had flavoured the whole dish with a good, solid savoury taste and the minced garlic and super posh garlic oil (see Foodies Festival post!) had really made it all come alive. Ben actually said, and I quote, “This is the best breakfast I’ve had outside of America.” !!! Big words!! I was one smug store-cupboard chef that morning!!

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*I haven’t added amounts as it was very much just chucking whatever I had in. I will say that I probably made enough for four and between two of us…we ate it all. Just sayin’. If I make it again I will record all measurements like a proper food blogger πŸ™‚

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