When I moved to the U.K, in the early 1990s, The Sunday Roast was a major event. It was typically washed down with several pints of beer, often between the hours of 12 and 2.30.
Twenty-five years later and it’s all about brunch. North American and Antipodean influences have bought us flat whites and the beloved avocado toast, along with a myriad of innovative and eclectic brunch dishes. Brunch now is an all day performance, and it doesn’t just take place just on a Sunday.
Traditionally, brunch dishes have been paired with Mimosas, Bloody Marys or Bellinis, but beer and brunch pairings are just as good, if not better. A light, citrus-flavoured wheat beer is a perfect match for the sweetness of pancakes or French toast. Multi-flavoured, salty breakfast sandwiches and hashes are well complimented by the subtle hoppy flavours of an I.P.A. The variety of tastes in a Full English are a perfect match for milder pilsners.
Red Flannel Hash is a traditional brunch dish from the American East Coast, named after the colours in a red flannel shirt. It consists of a hash of leftovers from a salt beef dinner, which is then fried with beets. The addition of beets gives the dish its gorgeous red colour.
This hash works well with leftover Pastrami or ham. Leftover shredded jackfruit works well too. For a vegan version, top with horseradish, infused coconut yogurt, and some cooling mango.
Red Flannel Hash is gluten free and pairs beautifully with a gluten free I.P.A
150gr sweet potatoes
1 onion diced
1 clove crushed garlic
2 tsp smoked paprika
120 ml olive oil /vegetable oil
4 eggs (fried or poached )
200 gr of your meat choice, Pastrami, Ham, Jackfruit
Wilted greens .
Peel the sweet potatoes and potatoes cut into approx 1 inch square
Add 3 tbs of oil, roast at 225c degrees until soft
Wash and trim the beets and boil until tender.
Peel and chop to about the same size as the potato
Dice the onion and fry in a little of the oil
Add garlic and smoked paprika
If you are using left over meats or shredded jackfruit add them now.
Add the vegetables.
Add more oil as needed and fry the mixture .
Cook till slightly crisp.
Season with a little sea salt
Top with fried or poached eggs and serve .