Leftovers Breakfast Hash

💥 Spiced, crispy, and oh-so-satisfying – the perfect way to use up leftovers!
Serves: 2–3 | Time: 30 minutes

Ingredients

• 2 medium potatoes, diced into small cubes

• 1 tbsp olive oil (plus extra if needed)

• 1 small red capsicum, diced

• ½ red onion, sliced

• 1 cup cooked chickpeas or leftover roast meat (shredded)

• 1 tbsp Aromi Basaar Mix

• Salt, to taste

• 2–3 eggs

• Fresh herbs, to garnish (parsley or coriander work beautifully)

Instructions

1. Parboil the potatoes:
   Place diced potatoes in a saucepan of salted water. Bring to the boil and simmer for 5–6 minutes until just tender. Drain well and let them steam dry for a few minutes.

2. Pan-fry the hash:
   Heat olive oil in a large non-stick frying pan over medium heat. Add the potatoes and let them cook undisturbed for a few minutes until golden underneath. Then stir occasionally for even browning (about 10 mins).

3. Add the veg and protein:
   Toss in the capsicum and onion. Sauté for 3–4 minutes until softened. Add chickpeas or meat, sprinkle over Basaar Mix and a little salt. Cook, stirring, for another 3–5 minutes until everything is well-coated, golden, and fragrant.

4. Fry the eggs:
   In a separate pan, fry eggs to your liking (sunny-side up works beautifully with this dish).

5. Serve it up:
   Spoon the hash onto plates, top each with a fried egg, and finish with fresh herbs. Optional: a dollop of yoghurt or hot sauce on the side.

🔄 Variations:

• Swap potatoes for sweet potato or pumpkin

• Add spinach or kale in the last minute of cooking

• Use leftover roast lamb, chicken, or beef