The construction of Sagrada Familia, the emblematic temple in Barcelona, started in 1882 is supposed to be finished by 2026. My garden, is my very own Sagrada Familia.
Pretty much the day after we moved in to new house last October, we had already plans to do some works in the garden and to the garage. We had a clear idea what we wanted. S, as I suspected, dreamed of having his own garage, a.k.a, man cave, and I had decided to built my own photography studio as part of a beautifully designed garden.
Back in April, after several months putting together all our ideas, we hired a builder who was told that we would liked all the work completed by the beginning of the summer.
RULE No. 1: Do not say summer when talking about timing if you live in a country where the summer season is not quite defined, and typically only lasts for a week.
I began to suspect our works were slow-moving when I realised that two of our neighbours had both installed conservatories in their gardens and the one at the end of the road a swimming pool.... within a month.
Worse still, there is no day that someone asks us how the works are getting on, which only increase our frustration. You say with a cheerful voice, oh wonderful, everything is coming along nicely!, but your face really says; I'm fed up with having piles of dry soil all over the garden!
It also doesn't help when your friends pop up over on the weekends just to see the progress made and take photos. I'm really considering to start charging admission. Like in Sagrada Familia, you know.
Last weekend the weather was so sunny and hot that I decided to forget the chaos in my garden and invited my friend J to have lunch outdoors.
I placed a small stool in the middle of the garden with two wobbly wooden chairs and there, between a huge pile of timber beams and sack of soil, we happily had this baked potato and eggs hash.
In my childhood, my mum would call this the humble dish because it's easy and quick to make but above all, it's affordable for everyone.
My own version, however, requires a spiralizer to turn the potatoes into spirals which elevates a humble dish into a sophisticated dish. As my mum would say, you made a posh potato and eggs hash, my dear.
POTATO AND EGGS HASH
600 gr. potatoes, peeled and spiralized
salt and pepper
6 eggs (2 whisked)
1 tbsp. olive oil
1/4 red onion, thinly sliced
Flat-leaf parsley leaves
Preheat the oven to 240C-475F. Place the spiralized potato in a clean tea towel and gently squeeze to remove the excess of moisture.
Place in a large bowl and season with plenty of salt and pepper, the mixture of egg and mix to combine.
In an iron cast pan, pour the olive oil then place the potato mixture. Using the back of a tablespoon, make four holes where the remaining eggs will be cooked. Cook for 20 minutes.
Carefully, remove the pan from the oven and add an egg to each hole. Return the pan to the oven and cook for another 6 minutes or until the eggs are just cooked.
Top with the onion and parsley and drizzle with extra oil to serve.
Note: If you don't own a spiralizer, alternatively, you can cut the potato into thin ribbons using a julienne peeler.