Hey, it’s Friday, you made it to (almost) the weekend! One of my favourite things about the weekend is being able to sleep in a little later and then get up to cook a delicious breakfast; whether it be on the sweeter side (loving these Dutch apple pancakes at the moment) or something more savoury (almost always involving bacon). I love breakfast always but weekdays don’t give the luxury of time to create a hearty cooked breakfast. Last weekend we opted for sweet on the Saturday and Savoury on the Monday. Breakfast is literally what gets me out of bed every single day, it’s my first waking thought and I often to go to sleep excited to eat breakfast in the morning; spiced winter porridge has been this week’s weekday breakfast, an absolute treat. I’ve been cooking lots of recipes from Deliciously Ella‘s fantastic new cook book recently, as you may have noticed. This recipe is another of hers and I coupled it with baked beans, made using her (slightly adapted) recipe, and some bacon, to make a simple but hearty breakfast. It won’t be winning any beauty contests but I will definitely be making it again. What would we do without the potato?!
Without further ado, the recipe of a filling and tasty breakfast sidekick…
Ingredients: (Serves 2-4, the picture above shows half this amount)
- 750 g of (raw) potatoes
- 4 tbsp of buckwheat/brown rice flour
- 5 tbsp of apple purée (preferably home made, this is a great way of using up/storing apples that need using up)
- Olive oil, to fry
- Salt and pepper, to season
- Peel and grate your potatoes, this is good morning arm workout!
- Place the grated potato into the centre of a clean tea towel and then scoop up the edges towards each other and twist tightly, in order to ring out any water in the potatoes (you’ll be surprised how much is in there).
- Place the ‘squeezed’ grated potato into a mixing bowl with the flour and apple purée. Keep mixing until well and evenly combined.
- Heat some olive oil in a medium-large sized frying pan over a medium-high heat. You need enough oil to coat the bottom of the pan.
- Once the oil is hot, scoop the potato mixture into the pan and spread it out, to the edges, using a spatula. Try to get it fairly even across the pan, if possible.
- Leave the hash brown to cook for about 8-10 minutes, until golden brown and crispy on one side. Flip it over and repeat for the second side (make sure there is enough oil in the pan so that the second side doesn’t stick).
- Once cooked through and crispy, slice and serve with your delicious breakfast goodies.