Halloumi Breakfast Hash
Halloumi cheese is about to become your new favorite breakfast item! Old school diner meets trendy brunch spot in this delicious vegetarian breakfast plate where fried halloumi tops a potato and pepper hash. A flexible recipe that can be adapted to include all your favorite brunch items.
Ingredients
- 2 white potatoes, small/medium, peeled and cubed into small pieces
- 1 sweet potato, large, peeled and cubed into small pieces
- 4 cloves garlic, minced
- 1 red onion, diced
- 1 red pepper, diced
- 1 tsp smoked paprika
- 1 tsp fennel seeds
- 1-2 Tbsp fresh rosemary, finely chopped
- 200 g (7 oz) halloumi cheese, sliced
Optional toppings
- Smashed avocado
- Cherry tomatoes, quartered
- Green onion or chives
Instructions
- Boil the potatoes and sweet potatoes for 5 minutes. Drain, and allow to sit out to cool for 5-10 further minutes. Pat dry with a paper towel to get them as dry as you can (this will help them be as crispy as possible).
- Heat a generous glug of oil in a large, deep frying pan or skillet. Once hot, add the onions and peppers and cook until they are a little softened.
- Add the potatoes and sweet potatoes into the pan, followed by the garlic, rosemary, fennel seeds and smoked paprika.
- Stir fry until the potatoes are all coated in the spices. Then let them sit on the heat for about 5 minutes, pressing down regularly with the spatula, before flipping things around. Do this every 5 minutes or so until they are cooked through and crispy. Every time you flip things around, use the spatula to cut some of the potatoes in half, and rough up the edges. Add more oil as you go, if the pan is feeling dry or is the potatoes aren't crisping up enough.
- Serve the hash into dishes and then quickly return the pan to the heat with a little additional oil. Fry the halloumi cheese until golden on both sides, then place on top of the hash. (You can cook the halloumi in a seperate pan, concurrently with the hash, if you prefer, but using the same one saves dishes and allows the halloumi to cook in the flavored leftover oil.)
- Add additional toppings and serve immediately.
Notes
Serves 2 as a complete and very large breakfast (as shown in the photos) or 3/4 as a smaller plate or to be served alongside other items. Nutritional info is based on 2 servings but excludes toppings.
Reheating Instructions: This keeps well in the fridge and can be reheated by simply heating it all in a frying pan with a little oil. You can just throw it all in the pan together with the halloumi included - halloumi that has been cooked and then refrigerated will be dry enough not to leach moisture into the rest of the food.
Calories: 600kcal, Carbohydrates: 65g, Protein: 29g, Fat: 25g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 1280mg, Potassium: 1373mg, Fiber: 10g, Sugar: 12g, Vitamin A: 18422IU, Vitamin C: 119mg, Calcium: 1099mg, Iron: 3mg