Nici Wickes: Father's Day Traybake

This is the perfect thing for a Father’s Day brekky or brunch – it’s so easy and you can adapt it for your dad’s taste buds by adding bacon, chorizo, flaked smoked fish, avocado, and the rest.  

Serves 4  

 

Ingredients 

• 500g Agria potatoes, washed  
• 1 medium onion, sliced thinly  
• 2 tbsps. olive oil  
• 2 tsp curry powder  
• 1 tsp sea salt + decent grind black pepper  
• 4 eggs  
• Cooked bacon, chorizo, smoked fish, or avocado to serve  
• Dad’s favourite relish or chutney to serve  
• Parsley or chives to garnish  

 

Method 

1. Preheat oven to 200 C.  
2. Parboil washed potatoes in well-salted water. When cool enough to handle, slice thickly or crush roughly if they’re smaller potatoes. We want lots of surface area to get crispy.  
3. Tumble potatoes into a large shallow roasting dish. Scatter over onion, then add oil and seasoning and toss to coat. Roast for 20 minutes or until crispy and cooked through.  
4. Make some gaps in the potatoes and break eggs into the gaps. Bake for a further 10 minutes or until eggs are cooked to dad’s liking.  
5. Serve alongside bacon, chorizo, etc. 

 

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Episode Transcript

Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Teams podcast
from News Talks at b Thank.

Speaker 2 (00:13):
You for your feedback. We've had so many messages this
how I've done a terrible job, a dreadful job, of
getting to them. Jack loved the story with Kevin this morning,
A real proud dad moment. Jack. I had my right
hip replaced four weeks ago. I get my left hip
replaced in seven weeks time. It's life changing and pretty
easy compared to a knee replacement, something that I've had
as well. We're thinking about, says Jason. Thank you, Jason.

(00:34):
Everyone does say that a hip is better than an
it's better. It's easier to have a hip replacement than
a knee. I don't think either is necessarily easy, but
everyone says that, for whatever reason, a hip is easier
than a knee. I think my problem is that I'm
sort of in the gray area, like I can't comfortably
play sport, like it caused me a lot of pain
and I'm hobbling for days afterwards, but I can still

(00:55):
jog in a straight line. So anyway, thank you for that.
Ninety two ninety two. If you want to send us
a message, just so you know in the tennis, Carlos
Alkarez has defeated Novak Djokovic in three sets in the
Open that men's semi final eleven on newstalks. He'd be nicky.
Works our cook is here with a delicious sounding recipe,
such an easy recipe for Father's Day for us this week, Nikki.

Speaker 3 (01:17):
Yes, it absolutely is. And I do concur about the
body aches and pains. I want to replacement body. This
week I've had the flu. Oh no, I have felt
like I'm ninety three. I can't tell ye, it's unbelievable.
So yeah, but there you go. There's a certain grief
when you realize your body is only in one way.
But you know, learn to love it. Learn to love it,

(01:39):
not the pain. I think, get whatever you need to
do replaced as quickly as you can. It's my doctorly advice.
Father's tray bake. Yeah, I mean, in the past for
Father's Day, we've talked about mince on toast, which I love,
the buckwheat pancakes filled with ham and cheese, which I
also love, homemade baked beans. But this tray bake I
reckon is one that almost anybody can cook from age

(02:01):
seven upwards, It's also great if you forgot that was
Father's Day tomorrow and you haven't much in the pantry,
because basically we're using potatoes and onions and making this
gorge and eggs and we're making this slovely tray bake.
I love it because it means you can really personalize
actually your dad's taste. We're making a beautiful, beautiful big
tray of crunchy potatoes with onion in there, some curry

(02:25):
powder in there, et cetera. And this is what you do.
Chuck your rathern on two hundred degrees celsius. You want
to par boil, which means boiling potatoes until they you
could stick a knife into them, but it would sort
of not fall off the knife.

Speaker 2 (02:40):
Yes, you know it's yeah.

Speaker 3 (02:45):
Exactly well salted well salted water for potatoes. And I
like to use Agria for this jack. All those lovely
little pearlas are good as well. Those little boxes of
pearlas about five hundred grams you want for this, it's
going to serve about four of you when they're cool
enough to handle, slice them thickly. If you've used kind
of heart, if you've halved big agria or whatever, or

(03:05):
just crush them roughly, and I use the bottom of
a coffee cup or even a masher. You want to
sort of crush them down because we want lots of
surface area, because we're going to put a beautiful, big
splash of olive oil all over these on a big tray,
in a single layer, lots of salt and peper on them,
and a teaspoon of curry powder as well, which just

(03:26):
I think it's because I love key jury for breakfast,
so I sort of wanted that curry thing or sort
of mother in law eggs, that kind of thing, you know.
So spread them out, cut up and onion, slice that
nice and thinly. Because you want this to roast up
as well. Tumble, yes, all of your potatoes net into
that roasting dish and bake them off for about twenty
minutes or until they're really crispy. You really want them crispy,

(03:48):
and potatoes can take a while to get there, so
it just depends, really, it depends so much sugar they've
got in them. Once they do start to look like
they're cooked, Jack, you want to make some little gaps
in the potatoes, just push them aside. So yes, line
your tray, you line your tray. I should have said
that at the beginning. And then you break some eggs.
Let's say you see having four people, use four eggs,
break the eggs into the gaps. You can break the

(04:10):
yolks if you want, if you want them a little
bit more cooked, if you don't bake them for about
ten minutes or until them they're sort of cooked and
you like them, and then serve them alongside some bacon,
maybe some chilizo sausage, maybe some flaked smoked fish, maybe
just chopped up avocado, and a decent amount of say
fresh coriander, if that's what dad's into, good shutney, lovely parsley,

(04:33):
and it's just great. You just have big scoopfuls of
this on a plate, you'd just be you know. I
think they would make a dad happy, wouldn't it.

Speaker 2 (04:40):
I think this sounds fantastic. I reckon a little bit
of fresh parmesan, just for the umami, you know, cheeky
on top.

Speaker 3 (04:47):
I'm with you. I'm with you. A bit of saltiness,
the damps of sour cream if you want a little
bit of that action or yogurt. Yeah, this is the thing.
Use it as a base and then toss whatever else
you like. In the summer, I'd be putting salsa on it, maybe.

Speaker 1 (05:00):
Fish, tomato.

Speaker 3 (05:01):
You know. Yeah, it's a good eat.

Speaker 2 (05:03):
I love a good baite. Yeah no, that sounds amazing.
Thank you. I will also note that in the New
Zealand Heralds Canvas this weekend you have two other options
as well, smoked fish buns and a sausage and eggpie.
So there is no excuse for not making a delicious
little treaty breakfast for your dad for Father's Day tomorrow.
Thank you so much. That recipe for the Father's Day
trade bak will be up at Newstalks NB dot co

(05:25):
dot nz.

Speaker 1 (05:26):
For more from Saturday Morning with Jack Tame. Listen live
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