Recipe from Café Cùil

Tattie hash, also known as stovies in Scotland, is the ultimate comfort food. Who doesn’t like roast potatoes? We like to fry them up with chorizo, caramelised cabbage and a fried egg for a proper brunch feast. If you have any tatties left over from your Sunday roast by all means use them, but you can also make it from scratch without too much fuss.

Ingredients 

Serves 2, 
takes 30 minutes

10-12 baby potatoes, quartered 
1 tsp dried thyme 
30g salted butter 
1 tbsp caster sugar 
250g savoy cabbage, cored and finely sliced 
1 onion, chopped
150g chorizo, chopped 
5g flat-leaf parsley, leaves picked and roughly chopped 
2 eggs 
Olive oil 
Sea salt

Method 

Preheat the oven to 190ºC/170ºC fan. 

Place the quartered potatoes into a bowl of heavily salted water and swish around to wash any excess starch off. Drain and spread out on a baking tray, then sprinkle over the dried thyme and a good pinch of sea salt. Drizzle with olive oil and roast for 30 minutes until the tatties are golden and crispy. 

Rinse the chopped cabbage under cold water. Put a frying pan over a medium heat and add a good glug of olive oil, the butter and the sugar. As the butter melts, toss in the cabbage, onion and chorizo and cook, stirring, until the cabbage and onions have softened and started to caramelise on the edges, and the chorizo is crispy and has released it’s oils. 

Add the roasted potatoes straight from the oven, and mix everything together with a wooden spoon so the potatoes collapse a little into the hash. 

In a separate frying pan on a high heat, fry the eggs so they are crispy at the edges. 

Divvie up the tattle hash between two bowls, then top them off with a fried egg and plenty of chopped parsley. 

Recipe from Clare’s cookbook ‘Café Cùil Cookbook: Recipes from the Isle of Skye’ published by Kitchen Press