Welsh Brunch Hash

Welsh Brunch Hash

This one pan Welsh Heroes Brunch Hash is a hearty and nutritious meal, packed full of flavour and sure to become a family favourite.

This recipe combines some of the finest ingredients from some of our favourite Welsh brands. This includes butter from Castle Dairies, potatoes and leeks from Blas y Tir and some delicious Heartsease Farm lemonade to wash it down.

Our Traditional Pork Sausages are made using only the finest cuts of British Shoulder of Pork, delicately seasoned for a flavoursome and succulent sausage.

Our Unsmoked Dry Cured Bacon is cured traditionally by hand for a number of days then air dried for a full flavour and truly meaty texture.

When it comes to pork, we source only the finest cuts of Red Tractor British Pork. This gives the meaty taste our customers love.

Serves 4
50 mins
824 cals
(Per serving)


  • 1 pack Edwards Traditional Pork Sausages
  • 1 pack Edwards Dry Cured Bacon, chopped
  • 500g Blas y Tir All-rounder potatoes, cubed & lightly par-boiled
  • 200g Blas y Tir leeks, sliced
  • 100g cherry tomatoes, halved
  • 2 free-range eggs
  • 20g Castle Dairies Salted Welsh Butter with Halen Môn Sea Salt, plus extra for the spread with the lemon and chives
  • A pinch of lemon zest
  • A pinch of chopped chives
  • Freshly baked farmhouse loaf, sliced, to dunk
  • 1 bottle of Radnor Heartsease Traditional Lemonade, to serve

Cooking Instructions

  • Cook the sausages and chopped bacon in a pan, then set aside. Using the same pan, cook the potatoes on a medium heat for about 10 minutes, add in a good knob of the salted butter about halfway. Cook until the potatoes are soft through and golden on the outside.
  • Add the sausages and bacon back into the pan, sprinkle in the sliced leeks and tomato halves and cook until the leeks have softened.
  • Make wells for the eggs, and crack them in. The best way to get the egg cooked beautifully, is to pop a lid on the pan (or the tray you set your meat aside on, should your pan not have a lid). Cook on a medium heat, until the egg is to your liking (3-5 minutes). Serve to the table in the pan for all to dig in!
  • For the lemon and chive butter… add a pinch of lemon zest and chopped chives to some softened salted butter, mix well and spread on your sliced farmhouse bread, before dunking in the hash… great for mopping up the delicious juices at the end too! This can be made ahead in a batch and stored for other dishes too.
  • Serve with Heartsease Traditional Lemonade. Enjoy!
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