Ingredients

• 450 g butternut squash, 1.5 cm cubes
• 450 g waxy potatoes, 1.5 cm cubeswaxy, such as Charlotte; floury ones break up
• 1 red onionsliced
• 30 ml olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 10 sage leaves
• 100 g fetacrumbled over at the end, not roasted, or it dries out
• 4 large eggs

Hot honey

• 45 g honey
• 1/2 tsp chilli flakes
• 1 tsp apple cider vinegar

Method

1. 01

   Heat the oven

   Heat the oven to 220C / 200C fan with a large heavy baking tray on the middle shelf. Preheating the tray is the single thing that separates a crisp hash from a soft one: the cut faces of the squash and potato sear the instant they land instead of slowly sweating while the metal catches up. Give it a full 15 minutes to come up to temperature.

   Cut everything the same sizeMixed sizes mean burnt squash beside raw potato, and no extra time fixes it.

2. 02

   Season and spread

   Toss the squash, potatoes and the sliced red onion with the olive oil, smoked paprika, garlic powder, salt and black pepper. Spread across the hot tray in a single layer with space between the pieces. Use two trays rather than crowding one, or everything steams.

   450 g butternut squash, 1.5 cm cubes · 450 g waxy potatoes, 1.5 cm cubes · 30 ml olive oil · 1 tsp smoked paprika · 1/2 tsp garlic powder · 3/4 tsp salt · 1/2 tsp freshly ground black pepper

   Two trays, not oneOne crowded tray steams. You lose the crisp edges that make a hash worth eating.

3. 03

   Roast until the edges catch

   Roast for 30-35 minutes, turning everything with a spatula after 20 minutes, until deeply browned with crisp dark edges and the squash is soft enough to crush against the tray. Add the sage leaves for the last 5-7 minutes so they crisp without burning.

   10 sage leaves

4. 04

   Make the hot honey

   Warm the honey with the chilli flakes in a small saucepan over low heat for about a minute, just until loose and fragrant. Take it off the heat and stir in the cider vinegar. Off the heat, so the sharpness survives.

   45 g honey · 1/2 tsp chilli flakes · 1 tsp apple cider vinegar

   The hot honey keeps a monthIt makes more than you need. Very good on roast carrots, or fried chicken.

5. 05

   Fry the eggs

   Fry the eggs to your liking in a non-stick pan over medium heat, 2-3 minutes for set whites and a soft yolk.

   4 large eggs

6. 06

   Build and drizzle

   Pile the hash onto warm plates, top with the eggs, crumble over the feta and drizzle lightly with the hot honey. Go carefully. It should punctuate the plate, not coat it.

   100 g feta