English breakfast hash

Serves 2
500g new potatoes
1 red onion
2 pork sausages
20g butter
1 tbsp cold pressed rapeseed oil
1 tsp chopped fresh thyme
4 rashers streaky smoked bacon
2 ripe tomatoes, roughly chopped
salt and freshly ground black pepper
2 large eggs

Cut the potatoes into small cubes. Blanch for 5 mins in lightly salted boiling water. Peel and chop the onion. Remove the sausage meat from the skin and break into pieces. Cook in a heavy based frying pan for 5 mins. Break it up as it cooks so there are small browned pieces of sausage meat. Remove from the pan.
Add the butter and oil to the pan. Stir in the onion and thyme and cook for3 mins. Add the potatoes. Stir and press down frequently for 5 to 10 mins until the potato begins to crisp and turn golden.
Snip the bacon into pieces and add to the pan. Return the sausage meat to the pan with the chopped tomatoes. Season with salt and pepper and cook for5 to 10 mins, until the tomato softens and the sausage is piping hot. Make2 holes in the potato mixture and drop in the eggs.
Cover and cook for 3 mins until the whites have set and the yolks are hot. Serve immediately. 

Other new potato recipes in our May/June 2015 issue:

• Baby new potato and beetroot salad
• New potato crustless flan
• Creamy leek and new potato bake
• Baby baked potatoes with soured cream and chives

Clam and new potato stew

Serves 4
1kg clams, cleaned
800g new potatoes
1 lemon
500ml whole milk
1 clove of garlic
1 bay leaf
sea salt and black pepper
1 red onion
200g tenderstem broccoli
2 tbsp cornflour
2 tbsp single cream
3 tbsp roughly chopped flat-leaf parsley

Half the potatoes lengthways and zest and juice the lemon. In a large pot, combine the milk with 500ml of cold water, then add the potatoes, garlic clove and bay leaf. Season with salt and pepper. Bring to the boil, then simmer for10 mins. Remove the bay leaf and garlic.
Chop the onion and broccoli and add tothe pot. Season, add the lemon juice, thensimmer for 5 mins.
In a small bowl, mix together the cornflour and 2 tbsp of cold water, then stir it into the pot.
Bring the mixture to the boil, then add the clams and cover with a lid. Simmer on a medium to high heat for 6-7 mins until the shells are open. Discard any that stay closed. Stir in the cream, parsley and lemon zest, then serve.

Other light meal recipes:

• Zesty chicken broth
• Spring vegetable loaf
• Spicy sardines
• Baked fish
• Spinach-stuffed chicken