Some times store cupboard brunches can be hit or miss, Especially when you are short on crutial incrediaents.  Thankfully this one is a winner.  This a chickpea and sweet potato hash Clarence Court Braddock White duck egg. Pretty snazzy cupboard brunch if i can say myself. Though what made it next level was the Bloody Ben's Bloody Mary Mix I used to season it with.  Instead of adding any seasoning or spices I added a couple of glugs of Bloody Bens to the hash and a splodge on the egg for good measure.

The Ingredents

1 large sweet potatoes, peeled and cubed into 1-inch cubes6 tbs olive oil1 yellow onion chopped2 cloves garlic, chopped2 links of cooking chorizo1 tin of chickpeas drained2 handfuls of fresh spinach2 tbs of Bloody Ben's Bloody Mary Seasoning2 Clarence Court Braddock White Duck Eggs

The Method

Add the sweet potatoes to a pan of salted boiling water and simmer until tender. Drain and dry completely with paper towels. Meanwhile, heat 2 tablespoons oil in a large frying pan over medium-high heat. Add the chorizo, onions and garlic. Gently saute until the chorizo has rendered the fat and the onions are tender and lightly golden.  This should take  5 to 6 minutes. Then remove to a bowl. Add a bit more oil to the frying pan, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender and beginning to loose some shape which should take about 5 minutes.  Add the chickpeas and the Bloody Bens seasoning.  Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. At this point you are gonna want to fry your eggs in a separate frying pan. Once your potatoes have gone crispy remove from the heat and add the spinach and chorizo mix back to the hash.  The residual heat will wilt the spinach to perfection. Separate the hash onto serving plate. Top with fried egg and sprinkle a splodge of Bloody Bens on the egg for more kick.

The Results

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Sometimes store cupboard brunches are the best when they workout, and this is a winner. This a chickpea and sweet potato hash Clarence CourtBraddock White duck egg. Pretty snazzy cupboard brunch if I can say myself. Though what made it next level was the Bloody Ben's Bloody Mary Mix I used to season it with. Instead of adding any seasoning or spices I added a couple of glugs of Bloody Bens to the hash and a splodge on the egg for good measure.

Get the Full Recipe Here Bloody Bens Sweet Potato Hash

If you are in London right now, you are feeling my pain…. ITS TOO DARN HOT! Yeah, I like the warm weather, but this city is not built for this heat! I’m not built for this heat as a matter of fact. I loved the cooler summers that we used to have here a few years ago. Thanks for that Mr Global Warming.

I’m heavily investing in ice and ice-cream at the moment, but other than that I don’t want to cook at all unless I’m outside doing something on the BBQ. The heat is hell, I’m not turning on the stove at all (or at least as little as possible). So, finding cool/cold things to eat has been fun… been eating loads of salads and smoothies, but I want more.

I’m pickle obsessed. I love how they manage to be mouth puckering sour and still have elements of sweet, spice and even undertones of umami. I love eating them as ingredients in sandwiches, on burgers and as garnishes on dishes. I’ve even been known to drink the pickle juice at the bottom of the jar, vinegar is good for you, right?

My pickle obsession goes back to my childhood. My mother would spend several weeks in late summer and early autumn pickling and preserving vegetables for use during the rest of the year and for gift giving. It would take weeks. Our house would be filled with that sweet acidic smell of brine, there would be jars upon hot jars filled with salted vegetables waiting for their batch in the brine then sealed for a couple months of hibernation.

As much as I would love to carry on in the same vein, I just don’t have space to make and store them. More importantly, she did loads, I would not have the use for that many pickles. Before you suggest that I make some for myself then start a business to sell the rest, I’ve been there (not with pickles mind you)

So what is a boy to do? Quick Pickles to the answer. These are pickles that you make, are ready to eat in about 24 hours, they are stored in the fridge, stay ‘fresh’ for about 2 months (if they last that long) and are super easy.

What’s probably the best thing about these pickles is you can mix and match the spices and herbs with the veg. The ultimate kitchen alchemy project. Go on... 

I was born in Southern America, Georgia to be precise.  Though we moved from the south to the midwest when I was only three, I still claim my birthright as a southerner.   I mean would be crazy not to.   No disrespect to the cuisine of Colorado, the food of the south speaks to me more.  Peach pie, Sweet tea, Biscuits and gravy, crawfish boil, gumbo, etouffee and of course Jambalaya. 

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