New Potato Brunch
Cooking methods: Boiling and frying
- PREPARATION TIME: 10 Minutes
- COOKING TIME: 20 Minutes
New potatoes are not a separate variety of potato, but younger versions of other varieties. They are smaller and their skin is generally thinner and flakier than the skin of older potatoes so they are rarely peeled before cooking.
- 700g new potatoes, washed
- 2-3 tbsp cooking oil
- 3 good-quality sausages, sliced about 2cm thick (can substitute bacon, chorizo or left-over minced-beef chilli)
- 1 bag baby spinach
- 1 egg
- ½ tbsp flat-leaf parsley, finely chopped
- black pepper
- Cook the potatoes in a pan of salted, boiling water until tender. Drain well, then return to the heat briefly to dry out
- Meanwhile, heat a tablespoon of oil in a heavy-based frying pan and fry the sausage pieces until golden and crispy. Remove from the pan and set aside.
- Add the boiled potatoes and fry over a medium to high heat, breaking up a little with a fork, until golden and crispy on the outside.
- Stir in the cooked sausage and the spinach and heat through, stirring until the spinach has wilted. Season with pepper.
- Meanwhile, fry the egg over a gentle heat in a little oil.
- Put the sausage and potato mix in a warmed serving dish and top with the fried egg and chopped parsley.
Suitable potato varieties
Salad, such as Charlotte or Maris Peer
- Large saucepan with lid
- 2 x frying pans
- Wooden spoon
- Serving dish