I've got my best friend's hen do later starting with scones at the slightly scary Afternoon Tease (gulp!) so a good brunch and no lunch should make enough room for those finger sandwiches.
This takes too long to make and you might get a bit cross as you wait for the potatoes to crispen and brown. But you do need to wait and when the delicious mixture of carbs and fat with a tiny kick of chilli and garlic hits your system, all traces of your hangover will disappear.
Enough for 2
2 waxy potatoes, cut into smallish pieces
splash of olive oil
1 Spanish onion, sliced
few rosemary leaves
chunk of pancetta, cubed
little knob of butter
garlic clove, thinly sliced
pinch dried chilli flakes
Cook the potatoes in boiling water for 10 minutes until just tender.
Meanwhile, heat a splash of oil in a large frying pan and gently cook the onions, rosemary and pancetta for 10 minutes. Drain the potatoes and add to the pan with the butter, garlic, and chilli flakes. Cook for about 15 minutes until crispy and golden.
Quickly fry the eggs in a very hot pan and serve on top of the hash.