4 Ways To Pimp Your Fry-Up

4 Ways To Pimp Your Fry-Up

Life
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The fry-up is the godfather of breakfasts and, of course, the best way to start a weekend. Whether you’re following a heavy night out or just giving yourself a well-earned treat, four top chefs have given us four new ways to take your full English to the next level.

Haggis Hash With Fried Duck Egg (Serves 4)

“I love this dish – it is great for breakfast or brunch. It reminds me of a traditional Scottish dish called ‘stovies’. We would always eat it in the winter and it really feels like a proper taste of home. The hash is super easy to make and it’s a good way to use up any cooked potatoes you have in your fridge. The combination of the hash and the duck egg is really tasty – it’s a real warming dish for those cold winter mornings.”

- Mark Drummond – Holborn Dining Room

INGREDIENTS

  • 150g of medium onions, peeled and thinly sliced
  • 500g of new potatoes, peeled, cooked and quartered
  • 320g of haggis, chilled and diced
  • Salt & pepper
  • Worcestershire sauce
  • 4 duck eggs
  • 40g of unsalted butter
  • Vegetable oil
METHOD
  1. Preheat the oven to 185°C.
  2. In a covered, thick-bottomed pan, fry the onions in some vegetable oil until they are soft, stirring occasionally. Then remove the lid and turn up the heat to give them colour until nice and golden. Put them into a mixing bowl and leave to cool a little.
  3. Heat some oil in a frying pan (a cast-iron one, ideally) until it is very hot. Cook the potato a little at a time until it is lightly coloured (don’t use too much oil or it will be greasy) then add it to the onions.
  4. Add the diced haggis to the onions and potatoes.
  5. Season with salt and pepper, and a few drops of Worcester sauce. Mix well and taste.
  6. Leave it to cool
  7. Mold the mixture evenly into four flat cakes. Fry them on both sides until they are golden.
  8. Place the haggis hash into the preheated oven for 8-10 minutes, to heat though and crisp on the outside
  9. Meanwhile, heat a splash of oil and the butter in a frying pan
  10. When the butter starts to bubble, add the duck eggs and cook gently, basting them with the butter.
  11. Finish with a pinch of salt and a twist of black pepper. Serve the hash with the egg on top.

The Madera Fry-Up (Serves 4)

“I love how the spices of Mexico come alive in this Cali-Mexican spin on a traditional full English breakfast. We have substituted the traditional pork sausages and bacon with a wagyu chorizo-style sausage and a leaner smoked turkey bacon. The classic baked beans have been upgraded to frijoles negros, a staple dish in central American cuisines.”

- Paolo Saba – Madera at Treehouse London

INGREDIENTS
  • 4 wagyu beef sausages
  • 2 plum or Roma tomatoes, halved
  • 4 medium-sized flat or portobello mushrooms, peeled and stalk removed
  • 4 tbsp of extra virgin olive oil
  • Maldon sea salt
  • 1 small ramekin of Tajin chilli powder
  • 8 rashers of smoked turkey bacon
  • 4 slices of sourdough or ciabatta bread
  • 400g of cooked frijoles negros
  • 8 Cacklebean free-range eggs
METHOD
  1. Preheat a griddle pan to high. Preheat the oven to 170°C (fan 160°C).
  2. Grill the sausages for 5-7 minutes, turning occasionally, until golden and cooked through.
  3. Meanwhile, put the mushrooms and tomatoes in a tray, cut-side up. Brush with the olive oil and Tajin, sprinkle with some sea salt and cook in the oven for about 10 minutes. Keep warm.
  4. Gently reheat the frijoles negros in a small pan and keep warm to one side.
  5. Grill the bacon until crisp and golden on both sides. Remove from the pan and keep warm.
  6. Brush the bread with some oil and grill in the pan until golden.
  7. Meanwhile, heat a tablespoon of oil in a clean, large non-stick frying pan, then crack in the eggs and fry gently until the white has just set and the yolks are still slightly runny.
  8. Divide among four plates and finish with a final sprinkle of Tajin. Serve with smoked chipotle salsa.

Yemeni Pancake (Serves 2) 

“This is my take on an Israeli-inspired fry-up. The combination of flavours is just incredible. Pile your side salad in the middle of the plate; place a big dollop of the salsa and tahini on the side of your plate. Lean the pancake on either side of the salad and put three halves of the hard-boiled egg on the bottom side of the pancake. Finish with a sprinkle of salt and pepper to taste. You can easily wrap it like a burrito if you want it on the go – or just get messy with your hands!”

- Eran Tibi – Bala Baya

INGREDIENTS

Pancake:

  • Shop-bought puff pastry (preferably dairy free), rolled into 5mm thickness and cut into 2 circles roughly 20cm in diameter
  • 3 eggs

Chilli & Cardamom Salsa:

  • 2 ripe tomatoes
  • 2 cloves of garlic
  • 2 green chillies
  • 1/2 tsp of ground cardamom or 3 cardamom pods, crushed
  • handful of coriander

 Green Tahini Cream:

  • 100g of tahini
  • Handful of parsley
  • 1 lemon
  • 100ml of cold water
METHOD
  1. Bring a saucepan of water to a boil. Put the eggs in for 9 minutes exactly. Rinse with cold water immediately; peel, halve them and set aside.
  2. In a food processor or blender, blitz the cardamom, garlic, chilli and coriander and blitz as fine as you can. Drop the tomatoes in and emulsify with the mixture. Add a dash of olive oil, salt and pepper to taste. Whizz it one more time and set aside in bowl.
  3. In a blender, blitz the parsley as fine as you can. Add the water and pour over tahini in a bowl. Finish with a squeeze of lemon, salt and pepper.
  4. Prepare your favourite side salad. We like to use chunky vegetables like tomatoes, fennel and herbs.
  5. Put the pastry in a frying pan with 50g of vegetable oil. Fry on a moderate heat until golden brown, then flip on the other side and add oil if necessary. Lower the heat then flip it once more to make sure all layers are cooked through.

Whatever You Got, One Pan Fry-Up (Serves 2)

“Every meal in my house is made using whatever is in the fridge at the time. We’re not good at meal planning and just tend to buy great-looking and favourite ingredients – and hope for the best when we get hungry. That is most true at breakfast, though you can always rely on some eggs knocking about. It’s basically whatever you fancy from the fridge, added to one pan at different times, based on how long each item takes to cook. Finally you drop the eggs in to bring it all together. The exception to the one-pan recipe here is the hash brown, of which I am a self-confessed addict. We have spent a long time creating the Morty & Bob’s hash brown, and serve it with a minute steak and eggs in the restaurant. I’ll always nick a couple for the weekend from the service fridge.”

- Charlie Philips – Morty & Bob’s

INGREDIENTS
  • Large handful of whole oyster mushrooms, ripped lengthways into three or four pieces.
  • British smoked streaky bacon
  • 4 rich-yolk eggs like Clarence Court or St Ewe
  • A good knob of butter
METHOD
  1. Place a medium non-stick frying pan on a medium heat. Add the bacon when hot.
  2. Once crisp, turn the bacon and add the mushrooms to the pan with the butter. As soon as you start to get some colour on the mushrooms, give the pan a shake, then spread everything out equally around the pan.
  3. Crack each egg into the pan so the yolks are spread out. Give the pan a little jiggle to get all the egg white among the other ingredients. If you like your yolks cooked a little more, pop a lid or plate on the pan at this point for a couple of minutes. If not, once the white is cooked, you can slide your one-pan fry-up straight onto the plate.

 

Hash Brown (Makes quite a few – they are great for freezing)

INGREDIENTS
  • 2kg of white potatoes (Maris Piper or King Edward are good)
  • 3 eggs
  • 3 egg yolks
  • Salt & pepper
METHOD
  1. Preheat the oven to 180ºC.
  2. Peel and thickly grate the potato.
  3. Put the grated potato into a bowl of cold water and wash it a bit with your hands.
  4. Pour out the water and repeat. This is to wash away as much starch as possible.
  5. Now you need to get it as dry as you can. Drain the potato and place it into the middle of a clean tea towel. You can do this in two halves. Bring all the corners of the tea towel together and twist to make a ball. The water will start to squeeze out. Keep going until as much is out as possible. You may break a little hungover sweat!
  6. In a bowl, whisk all the eggs and yolks, and season well.
  7. Add the grated potato and thoroughly mix.
  8. Line a deep oven tray with greaseproof paper and place the mix in.
  9. Pop another piece of baking paper on top and, using a second oven dish, press it down to compress it and make it flat.
  10. Place in the oven for 20 minutes with the tray on top, then for the last 20 minutes remove the tray and the top piece of paper to get some colour. Although this is fully cooked now, it’s best to pop the trays in the fridge until they’re cold.
  11. Once they’re chilled, take the trays out, remove the paper and cut the cooked mixture into whatever shape you want. Then you can either shallow fry on each side, deep fry or oven bake each portion for a bit of crisp and colour before you serve it.

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