More Haste Less Hash Dinner in a Flash
Ingredients
- 1 Potato
- 15 ml Demarara sugar
- ; ORANGE PICKLE***
- 5 ml Nutmeg
- ***BACON; EGG AND TOMATO
- 1 lg Flat mushroom
- 15 ml Vegetable oil
- ***SAUSAGES AND HASH BROWNS
- 1 Tomato
- 5 ml Salt
- 1 Thick slice bread
- 45 ml Olive oil; plus extra for
- 3 Eggs
- 4 Pork Sausages
- 8 Rashers smoked back bacon
- 5 ml Balsamic vinegar
- 60 ml olive oil
- ; drizzling
- 150 ml Warm water
- 1 15 millilite grain mustard
- 1/2 Lemon juice of
- 200 g Self Rising Flour
- 1 Garlic
- 25 g Butter
- 100 g Marmalade
Instructions
- Preheat oven to 220c/Gas Mark 7. 1 Combine the flour, salt and olive oil in a bowl and mix in enough warm water to make a dough. Knead firmly until smooth and free from stickiness. Grease a medium sized shallow ovenproof pan. 2 Roll the dough out flat to the size of your pan. Put the pan on the heat, lay the dough in the pan, keep on the hob for a few minutes and drizzle with olive oil. Put in the oven for 10 minutes until golden brown and cooked. 3 Fry the bacon and eggs as normal. Remove the pizza base from the oven and turn out. Top with the eggs and bacon. MARINATED MUSHROOMS ON GARLIC BREAD: 1 Combine 45ml/3tbsp oil, mustard and lemon juice in a bowl. Place the mushroom in an ovenproof dish and pour over the liquid. Grill the mushroom for 5-6 minutes. Toast the bread. 2 Crush the garlic, combine with the remaining oil and drizzle over the toasted bread. Top with the grilled mushroom and serve. SAUSAGES AND HASH BROWNS SERVED WITH A ORANGE PICKLE: 1 Cut the sausages in two and fry in a shallow pan with a little oil until cooked through. For the Hash Browns: 1 Grate the potato into a large bowl and dry with kitchen roll. Add the nutmeg to the bowl and mix in. Heat the oil in a shallow pan. 2 Add the potato mixture to the pan in small mounds and press down with the back of a spoon. Turn halfway through cooking. ORANGE PICKLE: 1 Chop the tomato and place in a small pan over the heat. Add the remaining ingredients and stir until the marmalade has melted. Bring to the boil, reduce the heat and simmer gently to reduce. Per serving: 1804 Calories (kcal); 146g Total Fat; (70% calories from fat); 23g Protein; 113g Carbohydrate; 616mg Cholesterol; 2751mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 27 1/2 Fat; 4 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
