Yorkshire Meatball Co Brunch Hash

Method

1. For the brown sauce (in advance) Grate the apples and mix together with the pitted dates and ground spices and set to one side. In a small saucepan, bring the muscovado sugar and red wine vinegar to the boil over a high heat, stirring to dissolve the sugar. Pour the liquid on top of the date mixture, cover with cling-film and leave to cool fully.
2. Once the mixture has cooled, add to a saucepan and bring it to a simmer over a very low heat for 1.5 hours. Once the mixture is soft and pulpy, blend it together until smooth, before passing through a fine sieve. Before leaving to cool, gradually stir in Coca Cola to taste. There should just be a hint of cola on the aftertaste. Leave the sauce to cool completely, before adding to an airtight container in the refrigerator.
3. Roll the Balls in a knob of butter to seal and lightly brown, before transferring to a roasting dish in a pre-heated oven (180C/350F/Gas Mark4) for 10-15 mins. Ensure Balls are piping hot before serving
4. For the potato hash: Peel and cube the potatoes and add to a pan of cold water with a little salt before bringing to the boil and cooking until soft. Set aside. Dice the onion and garlic before adding to a large, oven-proof frying pan with a little oil or butter. Sweat off until the onion is soft, then dice the chorizo and add to the pan with the onions and garlic and fry for 2 minutes. Add the potatoes to the pan and fry for a further 5 minutes.
5. Crack all eggs into the pan (try to aim for little wells within the onion, chorizo and potato mix), and add the pan to a pre-heated oven (180C/350F/Gas Mark 4) for 8 minutes. Once the eggs have baked, remove from the oven and sprinkle with a little sea salt, black pepper and parsley.
6. Add the Balls to the pan, and serve straight to the table so that everyone can help themselves. And drizzle over the cola brown sauce.