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BREAKFAST HASH TACOS

BREAKFAST HASH TACOS
BREAKFAST HASH TACOS

We love mixing up what we have for breakfast! The UK’s famous fry up isn’t the most healthy or colourful looking breakfast around, so we hatched or should we say, hashed a plan on creating something yommolicous! Here is what we came up with, a vibrant, super easy breakfast that can feed the whole family! The juicy tomatoes burst a flavour bomb into your mouth and the mushrooms… we will let you find out yourself how good they taste!

Ingredients
Method

Ingredients

Potatoes

  • 500g potatoes
  • 2 tbsp olive oil
  • 1 tsp cumin
  • Salt and pepper to taste

Tomatoes and Peppers

  • 200g cherry tomatoes
  • 1 large red pepper
  • 2 tsp olive oil
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Mushrooms

  • 200g button mushrooms
  • 1 tbsp chipotle paste
  • 1 tsp olive oil
  • Salt and pepper to taste

To Serve

  • 8 small corn tortillas
  • 1 large avocado
  • 2 spring onions
  • 10g coriander leaves
  • 2 limes
  • Tabasco sauce (optional)
  • Bloody Mary’s (optional)

Method

  1. 1.

    Large saucepan | Oven heated to 180*C | Ovenproof skillet


    First, prep the potatoes | Give the potatoes a good scrub making sure they’re clean | Cut them into ½ inch cubes (no need to peel them) | Put the cubed potatoes in a large saucepan, cover the potatoes with cold water and add a generous pinch of salt | Put the pan on the stove and turn up the heat | When the water begins to boil, drain the potatoes and leave them to steam dry | Add the olive oil, cumin, a pinch of salt and pepper to a bowl and stir to combine | Add the potato cubes to the bowl and stir to cover

    Now, prep the tomatoes and peppers | Cut all the tomatoes in half | Halve, trim, core and cut the peppers into 1 inch chunks | Put the olive oil, smoked paprika and a sprinkle of salt and pepper into a mixing bowl | Add the tomatoes and peppers to the bowl and fold to combine and coat

    Now, prepare the mushrooms | Cut any bigger button mushrooms in half | Add the chipotle paste, olive oil and a little salt and pepper to a mixing bowl and stir to combine | Add the mushrooms to the bowl and fold to combine and coat

    Now, prepare your Breakfast Hash | Add the potatoes to the ovenproof skillet, making sure they’re evenly spaced in the pan | Now neatly arrange the mushrooms in amongst the potato cubes | Now add the tomatoes and peppers to the pan | Put the skillet in the oven and roast the Breakfast Hash for 20-25 minutes until the potatoes are crisping and the rest of the elements of the dish are obviously well cooked

    While the Breakfast Hash is in the oven, finish your prep | Cut the avocado into slices | Trim and finely slice the spring onions | Pick the coriander leaves | Quarter the limes

    Time to serve! | Take the Breakfast Hash out of the oven and put it on the table on a heatproof mat | Dig and build your tacos as you wish | We recommend as dessert spoon of the Breakfast hash, a couple of slices of avocado, a sprinkle of coriander, spring onion, a splash of tabasco and a squeeze of lime | Serving with a bloody mary could be a good idea too…