Learn how-to cook Autumn Hash with Louie Louie in London
Ingredients for 2
You Will Need
1. The Pumpkin and Vegetables
Pre-heat the oven to 180°C.
Peel the pumpkin, discarding any seeds, then chop into 4 cubes of approximately 2.5 cm thick. Toss the pumpkin in some olive oil and season. Then place the pumpkin into a baking tray and put in the pre-heated oven. Roast until soft and golden brown (about 15 minutes). Set aside.
While the pumpkin is roasting, peel the red onion and roughly slice it. In a bowl mix the balsamic vinegar, the sugar, thyme leaves, a little olive oil, salt and pepper. Then toss the onion along with the unpeeled garlic cloves in the mixture. Place in the oven in a separate tray and roast until soft and caramelised (about 20 minutes).
Place the whole new potatoes unpeeled in a saucepan and add enough cold water to just cover, plus a pinch of salt. Bring to the boil, turn the heat down to a simmer and cook until the potatoes are tender when pierced with a small, sharp knife, about 10 minutes. Drain and set aside to cool.
Trim the cavalo nero. Bring a medium saucepan of water to the boil, then throw in the cavolo nero and blanch for 30 seconds. Then place in a bowl of cold water to stop the cooking and drain.
In a shallow pan, warm on medium heat 2 cms high of vegetable oil.
Then drop the sage leaves into the hot oil so they float and shallow fry them until crispy (about 30 seconds). Remove quickly from the oil and place on a kitchen paper on a rack to remove excess oil.
All of these elements can be done a day in advance.
2. The Hash and the Eggs
Heat a large frying pan over medium heat and, when warm, add 1 tbsp of olive oil.
When the oil is hot, pour the potatoes into the frying pan and cook for about 5 minutes
until they are golden and crispy.
Then add all at once the pumpkin, the cavalo nero, the onions and the garlic. Fry, still on medium heat, until hot but moving regularly with a wooden spoon so it does not stick to the bottom of the pan. This should take about 5 minutes. Do not cover while cooking the vegetables. Season to taste. Meanwhile fry the eggs.
3. To Serve
Serve on 2 plates starting with placing the hash on the centre of each plate, then crumble the goat cheese on top. Then slide on the fried eggs and sprinkle over the sage leaves. Season. Served here with pickled golden beetroot