On some weekend mornings you wake up feeling a little more delicate than you should. We won’t go into any detail why, but your head is tender, loud noises hurt and for some unfathomable reason you are STARVING. On mornings like this you need coffee and you know your day is going to consist of trashy TV and sitting on the couch. Period. On mornings like this I NEED Mished Mash Potato, a dish that is greasy, salty, stodgy and amazingly restorative. There isn’t anything too technical with this recipe, but if your head can stand it, there is a bit of chopping. If you don’t think you can do in in the morning, do your chopping the night before (before you go out) and have everything ready to just pop in the oven.
- about three potatoes per person
- 2 eggs per person
- bacon (as much as you think you need, usually 1 pkt for two people)
- Half an onion (very finely diced)
- 1 red pepper
- 1 smallish chorizo per person
- 1 glug of Olive oil
- 1tsp of smoked paprika
- 1 tsp of dried thyme
- 1 grind of black pepper
Preheat your oven to 200 °C and chop your potatoes, peel on, into about 1cm-ish cubes. Put the ruler away, this is not an exact science, besides you’re feeling delicate.
Slice each Chorizo in half and then thinly slice and do the same to the bacon.
Mix the bacon and chorizo with the potatoes and add a tsp each of smoked paprika and dried thyme and add a good glug of olive oil and a grind of black pepper. And with all that chorizo and bacon, you don’t need to add any salt.
Place all the ingredients into a lined baking dish and bake for about forty minutes. The potatoes should be soft and the bacon and choritzo nice and crispy. At the 35 minute mark or there abouts poach your eggs. Now trust me on this, even if you like your egg yolks hard, leave them on the soft side for this. Once the eggs and the potatoes are done, make a nice pile of potato on a plate and top with that lovely, runny egg. Cut into your egg and let the yolk make an amazing sauce. Sit back and enjoy the laziest day ever.