Jamie Oliver Avocado Jalapeño Hash Brown Recipe | Veggie Brunch
A tasty veggie brunch dish of avocado and jalapeño hash browns with vine roasted tomatoes from Jamie Oliver.
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Cooking tools:
- Oven
- Baking sheet
- Grater
- Kitchen towel
- Non-stick ovenproof frying pan
- Stove
- Chef's knife
- Cutting board
- Pot
- Slotted spoon
- Spatula
- Plate
- Serving platter
- Citrus press
- Fine-mesh sieve
- Measuring spoon
- Measuring cup
Ingredients
- 250g ripe cherry tomatoes, on the vine
- olive oil
- 800g Maris Piper potatoes
- 4 spring onions
- 2 fresh jalapeño chillies
- 1 ripe avocado
- 20g Parmesan cheese (or vegetarian alternative)
- 4 large eggs
- 4 sprigs fresh coriander
- 1 lime
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