Looking for a flavourful and easy-to-make dish for your next brunch? Try this delicious recipe for Japanese Cherry BBQ Hash! This dish combines the savory taste of new potatoes, smokey bacon, and a range of aromatic spices, and is topped with a sunny-side-up fried egg for added richness. Plus, it's gluten-free!
- Gluten-Free
- Serves: 4
Ingredients:
- 300g New potatoes (sliced into 3)
- 4 Tbsp Japanese Cherry BBQ Sauce
- 3 Tbsp Gluten-free Light soy sauce
- 2 Tbsp Chilli oil
- 1 Tsp Minced Garlic
- 1 Tsp Minced Ginger
- 4 Slices of Gluten-Free smokey bacon (sliced thinly)
- 6-8 baby tomatoes (sliced in half)
- 1 Tbsp Sesame oil
- 4 Fried eggs (sunny side up)
- 1 Tbsp Sesame oil, plus 2 Tbsp for the wok
- 2 Spring onions (sliced thinly)
- Pinch of sea salt & cracked pepper
To Serve:
- Spring onions (green part chopped)
- Fresh coriander (roughly chopped)
- A few sesame seeds
- 1 Tbsp Chilli oil
To make this recipe, you'll need to slice 300g of new potatoes into thirds and cook them in salted water until they're soft. Once they're cooked, drain the water and steam the potatoes dry.
Next, heat up a wok and cook four slices of thinly sliced gluten-free bacon until crispy. Remove the bacon and add a tablespoon of sesame oil to the wok. Add the white part of two thinly sliced spring onions, and then the cooked new potatoes. Cook until the potatoes get some colour.
Add in minced garlic and ginger, Japanese Cherry BBQ Sauce, gluten-free light soy sauce, chili oil, and baby tomatoes sliced in half. Stir until everything is hot and coated with the sauce. Don't forget to add the crispy bacon back in!
While the potato mixture cooks, fry four eggs sunny side up in a separate pan.
To serve, place the potato mixture into bowls and top each one with a fried egg. Sprinkle some chopped green spring onions, fresh coriander, sesame seeds, and a tablespoon of chili oil on top.
Now, enjoy this delicious and satisfying dish!