Simon Rimmer cooks a simple, seasonal lazy brunch. You can prepare the hash the day before, then warm it through in the oven.
Preheat the oven to 180C/350F/Gas 4.
Heat the oil in an ovenproof frying pan and fry the onion and garlic for 10-12 minutes, or until softened. Add the sweet potato, potato, chilli, chestnuts and butter and mix until well combined. Mix in the tarragon.
Transfer the frying pan to the oven for 20 minutes, or until golden-brown.
To serve, spoon the hash onto serving plates, top with poached eggs, a spoonful of crème fraîche and some gherkins.
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