Ireland is a great country for spuds! And you just can't beat new potatoes. Of course, potatoes are available all year round, but they're particularly great in summer. 

Back in March one of our staff members, Hannah, planted potatoes. Mostly out of lockdown boredom admittedly, but also as a little something to look forward to, to be harvested at a happier time once the worst of the restrictions were eased off. Now we're back open and adapting to a new way of working, it's time to dig them up and enjoy! We thought it was the perfect time to share with you our July recipe from our Seasoning collection, featuring the humble spud, so you can cook along at home.

An illustrated journey through the seasons with twelve gorgeous brunch recipes, Seasonings is a collaboration between sisters, with recipes by chef Laura Caulwell, and illustrations by Sally Caulwell. All wrapped up in a keepsake box along with a handcrafted wooden stand by Coolree Design to prop up your recipe card in the kitchen. The emphasis on these delicious recipes is on seasonal eating and home-grown Irish produce.

Harissa Potato Hash and Fried Eggs

Serves 4, and takes roughly 60 minutes.
Add chorizo to the roasting tray for a meat feast, or a handful of baby spinach towards the end if you're feeling green!

You will need:
- 6 red chillies 
- 2 cloves of garlic
- 800g new potatoes
- 20 cherry tomatoes
- 2 red peppers
- 2 tsp. chipotle powder (or smoked paprika)
- 1 tsp cumin seeds
- 1 tsp caraway seeds (fennel would be delicious either!)
- 2 tsp red wine vinegar
- 4 tbsp olive oil
- the zest and juice of a lemon
- salt and pepper
- a handful of parsley
- 4 tbsp natural yoghurt
- 4 free range eggs

Method
Preheat the oven to 200°C (or 390°F). Start by roasting your chillies and garlic for the harissa. Give them about twenty minutes until they've partially blackened. 

Meanwhile, cube the spuds into bitesize pieces, halve the cherry tomatoes and roughly dice the peppers. Throw the whole lot in the roasting tray and toss in 2 tbsp of olive oil, salt, and pepper. Roast for about forty minutes. 

Back to the harissa... Toast the cumin and caraway seeds in a dry pan on a medium heat until fragrant, one or two minutes. Blitz in a spice grinder, or get to work with a pestle and mortar (we have a rather snazzy one as part of our Áras range, if we do say so ourselves). Then combine with the chillies, garlic, vinegar, chipotle powder, the rest of the oil, lemon zest, and half a teaspoon of salt. Blitz in a food processor or with a hand blender. This makes more than you need, but it will keep in the fridge for yonks (full disclosure: there's a one-year-old batch in my fridge).

As soon as the harissa is ready, pull out the roasting veg and toss them in about 2 tbsp of the harissa and a good squeeze of lemon juice. Continue roasting until nice and crispy. When they're done, pile onto places, drizzle with yoghurt, top with fried eggs and a sprinkle of chopped parsley, and enjoy!

If you fancy trying out a few more seasonal brunch recipes, you can check out Seasonings here, and the 2020 calendar featuring the prints here.