BLOG: Seasonal New Zealand vegetables for Father's Day brunch

fathers day blog
Breakfast, or brunch, seems to have become kind of a tradition on Father's Day. And what better than a home cooked brunch full of New Zealand grown vegetables.

We have a family favourite, and it is what my kids' Dad will be served up this Fathers day. I start the process by ensuring I cook extra kumara, pumpkin, and potatoes at our Saturday night meal. This year I am planning braised beef with steamed potatoes and pumpkin and a kumara mash. I will cook an extra ½ potato and a piece of pumpkin and kumara per person, and chill them to use the next day.

On Father’s day it’s a chance for the kids to help with the breakfast for Dad. They place the cooked vegetables in a large bowl and mash it, add a grated carrot, a finely chopped onion, then mix it well and season with freshly ground pepper.

It doesn't matter how uniform or mashed everything is, as long as it’s all mixed in together and most pieces are at least slightly crushed.

Heat a tablespoon of vegetable oil in a large ovenproof pan and put enough hash mixture into the pan so that the mixture is about ½ inch thick and covers the pan's surface. Cook for 5-10 minutes on a medium heat and then place into a preheated oven (190°C)  for a further 15-20 minutes, or until the mixture has started to brown.

To serve, place a wedge of the hash on a plate, add a good handful of baby spinach and top with a poached egg or two. Serve with oven roasted tomatoes.

Dad will be a happy man after this breakfast. As this is such a popular family recipe I serve it often serve and use other mixtures of vegetables.