Name of Recipe: Breakfast Hash
Number of People: 2-4 on its own or as an accompaniment
Ingredients:
1 large onion, quartered
6 pieces bacon - the eye part only, cut into 3cm pieces
200-230g potatoes, peeled and cut into 2cm cubes
1 tblespn oil
400g very ripe tomatoes, chopped roughly plus 1 tbspn tomato paste  (OR 400g can of chopped tomatoes,1 tblspn tomato paste & 1/4 can of water OR 65g cashew, tomato and capsicum dip instead)

Preparation:

Chop onion for 2 seconds on speed 5. Scrape down sides, add oil, diced bacon and potatoes then saute for 5 minutes on 100oC/ speed 1/reverse.
Add the tomatoes & tomato paste OR the dip OR the can of tomatoes & water if using. Cook 5 mins/100^oC/reverse/speed 1 then reset to 30 mins/90^o/softspeed/reverse/MC lid off.
Add S & P to taste and change temperature to varoma/8.5 mins/reverse/speed 1/MC off to thicken the sauce. Place the steaming basket over the hole to prevent splattering. Check that the potatoes are cooked and either leave in the bowl or place in the thermosaver until cool as this will help the potatoes soften even more.

Serve with eggs for breakfast, alone on a slice of toast or with BBQ'd meats. It doesn't really look like hash but that is what we have called it for years and the name has stuck.

Photos:

Tips/Hints:
Tastes so much better the following day.

I have amended this recipe from when I first did it as I felt it could be done in a better way and it was one of my earliest postings.  This looks and tastes exactly as it used to be done when I did it on the stove top. I used the dip instead of tomato paste as I had a few tubs in the freezer and wanted to get rid of some.  It improved the taste IMO.

Vegetarian version has been added further down the page

Go Ayla, tweaking your first recipe - you have learnt a lot already . Sounds like hubby is going to get involved in the cooking too.

Energetic, eager, elderly (some of us!)

Name of Recipe: Pork & Potatoes

Number of People:serves 4

Ingredients:

600g pork fillet
2 tblspn soy sauce
l teaspn grated fresh ginger
1 teaspn sambal oelek or fresh chillies or 2 tsp sweet chilli sauce for a milder version
500g potatoes
1 tbsn oil
2 onions cut into quarters
2 rashers proscuitto or bacon
1.5 - 2 cups water
100 g finely sliced spinach leaves or whole baby spinach (optional)
2 tspn soy sauce, extra
2 tblspns cornflour
l chicken stock cube or 1 tsp chicken stock powder
Pepper to taste


Preparation:

This is a chunky recipe so cut the pork into 4 cm cubes & the potatoes and bacon into 3 cm cubes by hand.
Marinate the pork pieces in the soy and ginger for 20 minutes.
Chop the onions 3 sec/speed 5.
Saute the onion and sambal oelek in the oil for 5 minutes/100^o/speed 1, add bacon or proscuitto and continue for another 2 minutes.
Add marinated pork, potato, stock cube and water.  Cook 15-20 minutes/100^o/reverse/soft speed or speed 1.
Check to see if the potato is cooked, add the spinach if using and the cornflour mixed with a little water and the extra soy sauce to the TM and cook 1 minute/100^o/reverse/soft speed or speed 1 or until thickened.

Serve with steamed rice with a handful of parsley added.



members' comments

Chelsea - we quite enjoyed it. There was a bit more prep work than I am used to now (chopping and grating) but I agree with JD that it is required for the texture of the dish. The flavour was reasonably subtle and I think I probably should have used a red chilli instead of green for a bit more bite.
We had left-overs of this dish with garlic rice and the flavour was much stronger tonight (as is often the case).  I will try it again with a bit more chilli.

rubyslippers - It was good.  I loved how tender the meat was. Thanks JD.

JulieC83 - Made this for dinner tonight, minus the chilli (2 young children). Had 490g free range pork leg steaks and wasn't sure what to make. Served it with couscous and steamed veg and it's delicious.

Amy - I made this using sweet potato instead of potato and I also added three heaped teaspoons of apple sauce. It was absolutely delicious, thanks for the recipe Judy.

teagg - This was the first - the VERY first - dish that my mother and I made in her brand new thermomix... and it was just delicious... and all the visitors (there were lots... we don't get back to the UK that often, so we'd invited them all to lunch at my mother's not long after we arrived) loved this dish. Tasty, unusual (to me!), easy to make, just a brilliant dish. Thank you.

I've done and loved this one too Cookie1 - used my own roasted red capsicum which gives it even more flavour.  The dips are all good so far.

Whilst you are waiting for your TMX Ayla you can check out the contents of the Everyday cookbook.  Log onto www.thermomix.com.au - click on Recipes then click on contents of recipe book.  As you will see, there is plenty to see.  A lot of the recipes just need something added for more flavour eg the apricot chicken is very bland and my daughter adds some bacon and chilli to pep it up a bit. I made it once but was so disappointed that I haven't bothered to try again.

Who wants to wait that long! Surely it is about us and not money in someone else's pocket

I see where you are coming from Ayla - you want to have everything on hand so that as soon as you get your TMX, you can start cooking.  Would be handy to have the recipe books in advance aye but I would go through the recipes here (print out and start your own file like I have, it is then easier to find when you need it in a hurry or plan your menu for a week). From the forum recipes you can make a list of ingredients.  I always keep sambal oelek on hand, different asian sauces for flavour, coconut milk, I freeze hokkein noodles etc, different flours for breadmaking, yeast etc, chicken fillets are always handy to have on hand too but it will depend on what type of recipes you like. You've done a lot of reading lately so you should know by now which recipes you are going to start off with. Can't be much longer for you to wait now - start jumping up and down if there is too much of a delay!!!