How I love a humble hash! A medley of various fried things topped with a crispy, runny-yolked egg is pure satisfaction. You can enjoy a hash for breakfast, lunch or dinner; and the beauty of it is its versatility. Make this Sumac-Spiced Halloumi Potato Hash Cumin Fried Eggs hearty by adding smoked fish, sausage or beans, or lighten it up by swapping some of the potato for mushrooms or beans. Use kumara or butternut squash instead of potato if you prefer.
This particular hash features cubes of halloumi as well as the usual potato, which gives it a beautiful bite and slight saltiness. I’ve also added ground sumac, which is a dried red berry with a tart citrussy flavour often used in Middle Eastern cuisine. You can find ground sumac in the spice aisle at the supermarket. Lastly, a good hash needs a good egg – in this recipe, I sprinkle cumin seeds over the eggs once they’re cracked into the pan. I love the beautiful nutty flavour and delicate crunch they bring.
Keep this one up your sleeve for brunch this weekend!
Keen on brunch recipes? Here are a couple more:
This Sumac-Spiced Halloumi and Potato Hash with Cumin Fried Eggs recipe was first published in the Taupo & Turangi Herald 10/2023. I contribute recipes on a regular basis to this local publication, which are later shared here on my website. Keep an eye out on each week’s publication for my newest recipes!
Sumac-Spiced Halloumi and Potato Hash with Cumin Fried Eggs
4
servings35
minutesIngredients
500g potatoes, diced 3cm
100g halloumi, diced 2cm
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tsp sumac
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp salt
15g fresh coriander, chopped
1 tbsp lemon juice
4 eggs
1/2 tsp cumin seeds
1 avocado, diced
Directions
- Add potatoes to a large saucepan and cover with water. Cover and bring to a boil, then reduce heat to a simmer. Cook for 10 minutes, until just tender. Drain and spread out on a tray to dry.
- Heat 2 tbsp oil in a large frying pan over medium-high heat. Add onion and garlic, and cook for 3 minutes until beginning to brown.
- Add halloumi, spices and salt, along with the cooked potatoes, and cook for 10-15 minutes, tossing every now and then, until potatoes and halloumi are nicely browned all over. Remove from heat and stir through lemon juice and coriander.
- Meanwhile, heat 3 tbsp oil in a large frying pan over medium-high heat. Crack in the eggs, spaced apart, and evenly sprinkle over the cumin seeds. Cook, tilting the pan and using a spoon to pour the hot oil over the eggs as they cook (this helps the tops cook without needing to flip). This should take 4-5 minutes – if you prefer a firmer egg, flip and cook to your liking.
- To serve, divide the fried potato mixture among serving plates and top with the eggs and diced avocado. Serve immediately, sprinkled with fresh coriander and a good season of salt and pepper.
