Wild Garlic & Potato Hash

We pulled into a car park near Betws-y-Coed and the whole place smelled of garlic. Turns out the bank beside it was carpeted in the stuff. I picked a bagful (only ever where it’s growing thick, and never the lot), and this was breakfast the next three mornings running.

A note on the foraging

Wild garlic is one of the easy ones to learn, broad green leaves, that unmistakable smell when you crush one. If it doesn’t smell of garlic, it isn’t wild garlic, so leave it. Pick clean, pick sparingly, and give everything a proper wash before it goes near the pan. Out of season, a leek and a fat clove of garlic does the same honest job.

Method

1. Parboil the potatoes for 6 minutes in salted water, then drain well and let them steam dry. Dry potatoes are crispy potatoes.
2. Heat the butter and oil in the skillet until foaming. Tip in the potatoes in one layer and leave them alone, properly alone, for a few minutes so they catch and colour before you turn them.
3. Once they’re golden all over, season and pile in the wild garlic. It wilts in under a minute and smells like the whole wood walked in.
4. Make two wells, crack in the eggs, cover with a lid or a plate and cook until the whites set. Chilli flakes, more salt, and eat it straight from the pan.