Helen Browning's Organic Hotdog Hash

Helen Browning's Organic Hotdogs were Highly Commended at the 2012 Organic Food Awards. This recipe uses the Hotdogs and comes courtesy of Head Chef, Rikki McCowen who says this is a 'fantastic easy, economical and tasty way to feed the family'.
 

Serves 4

1 pack of Helen Browning’s organic Hotdogs
1 red bell pepper
3 medium onions
4 cloves of garlic
750g of King Edward potatoes, skins on for flavour
Finest frozen peas
4 free range eggs

Salt
Pepper
Butter
Rosemary
Flat leaf parsley
Olive oil

Slice the hotdogs into 1cm long rounds and put to one side. Wash and dice the king eddies pots into 1cm cubes (no ruler necessary). Place in a saucepan with cold salted water just covering the potatoes, bring to the boil and simmer for 4 -5 mins. Remove from heat and drain immediately.

Slice the onions, bell pepper and garlic into fine strips. Sweat the onions off in a generous mixture of olive oil and butter in a large frying pan. Make sure there is plenty of space as most of the ingredients will end up in here.

Once the onions have become translucent throw in your blanched potatoes, garlic and bell pepper, along with your Helen Browning hotdogs rosemary salt and black pepper. Toss the ingredients in the frying pan from time to time to stop the food from burning (it also makes you look like you know what you’re doing so get practicing!).

Once the edges of the food start to colour, throw in your frozen peas whilst in a separate frying pan get your eggs frying. When your eggs are cooked so will your hash. Garnish with parsley and if you’re like me, serve the egg on top of the hash so the yolk is soaked up by the hash….I think I need to go and make myself some hash.