With the wild garlic season in full throttle, now is the time to indulge and liven up a breakfast hash with this fragrant green garlic. If you don’t have wild garlic, then don’t worry this does just as well with a couple of cloves of garlic and a few leaves of spinach will give the same colour.
If you’ve got some leftover potatoes, then the recipe itself takes a handful of minutes to prep, most of which can be done whilst you’re letting the potatoes brown off in the pain. If you need to parboil/boil some potatoes fresh then add 15minutes to the cooking time (or do them the day before!).
Preparation time: 5 minutes (add 15-20 minutes if prepping the potatoes from fresh)
Serves: 1 hungry person as a stand alone meal, 2 as a medium-sized brunch with toast
Difficulty: Pretty easy!
Calories: Approximately 300-350 calories per serving, add 100-200 for toast and butter
- 6 small potatoes – leftover boiled, baked or roasted potatoes are all great. Skin on or off doesn’t matter either.
- 1-2 slices of smoked salmon (alternatives to this could include cooked ham or flakey cheese like feta used in exactly the same way)
- A handful of wild garlic leaves (or 2 cloves of garlic and a handful of spinach leaves)
- 2 eggs
- Also to cook you’ll need a splash of oil and some salt and pepper to taste!
- Chop the potatoes roughly into chunks, approx 1x2cm max
- Put a little oil in a frying pan and start sizzling the potatoes, giving them a nice brown colour
- Wash and chop your garlic leaves into medium-width strips, reserve a few to scatter on the finished meal, and add the rest to the pan after the potatoes have been cooking for 3-4 minutes
- Keep stirring to get the garlic mixed well with the potatoes, then after another 1-2 minutes make a well in the middle of the potatoes to add your eggs
- Crack your two eggs into the middle, if the pan is looking dry another splash of oil into this well may be needed first.
- Chop the smoked salmon up and scatter on top at this point, along with a pinch of salt and a few grinds of pepper. Scatter the reserved garlic on top as well.
- Cook until the eggs are done to your tastes then take to the table in the pan, dressing the pan with wild garlic flowers (which are also edible). I think it looks beautiful served this way, though it also looks delicious once you portion it on to plates too