- Some nice mushrooms
- Bacon bits
You always feel tempted to go out and have brunch in one of the best sports in town but nothing comes close to cooking it yourself for you and your friends. This recipe couldn't be much easier and it is designed for creating a restaurant standard dish for you and your mates. Serious punch to this one and tastes absolutely fab...
Beauty of this one is we are only taking 6 ingredients. Restaurant standard brunch food for less than a tenner for 4 of you!
Chop up the kale nice and thin (takes longer to cook), the shrooms into little pieces and garlic nice and fine.
Lash the garlic into a pan with a little olive oil
When it is sizzling (technical term) fuck in the mushrooms
When they have started browning a little throw in the kale.
While that mixture is cooking peel the spud. If I have to tell Irish people how to peel a potato I give up!
use a grater to shred it down. Watch the old fingers as a bit of blood in there won't do anybody any favours.
A load of water will come out of the spud. Strain that off and mop it up. Water is the enemy
The mixture in the pan should be nicely cooked and smelling absolutely savage.
Pop the mixture out of the pan and let it cool down
Once it has cooled down start shaping it into little burger shapes with your hands. make sure to wash your hands you dirty bastard.
They'll be a little flimsy so shape them nicely and use that fish slice from the drawer that you never knew existed.
lash them into the pan on a nice high heat and brown them up. They are super delicate at this stage so be fucking careful!
Flip the bastards over when the are nice and brown
Thrown them into the own on a tray at 220 C. Should take about 20 minutes
While the hash is in the oven (insert weed joke here!!!) get the stuff ready for the eggs. Chop the chillies with seeds and all.
Lash the bacon and chili into a pan on an even heat
Beat up the eggs in a little cup and fuck them in
Keep the eggs moving at all times using a wooden spoon, You want them nice and moist.
Take them off the heat before they are cooked so as they aren't as dry as a nun's chuff
You should have everything ready to plate at this stage
Lash the has on the bottom and spoon the eggs up on top. Only bleedin gorgeous!!!
The beauty of this one is that you can make the kale and spud hashes in advance and have them ready to go so you just have to pop them in the oven and then whip up the eggs when the guests arrive. This is a bad ass dish and nobody in town will make it better than you once you perfect it! BOOM!!!!