Sunday, 14 September 2014

Mega Veggie Breakfast: Hash Browns

I prefer to shop once a week, since I just don't have much time in the evenings, and the challenge of extending the same shop through the week often prompts me to try different meals in order to use up the food while it's at its best. However, I also like starting my weekend with a proper cooked breakfast, rather than the bowls of cereal we have through the week. Sometimes it's toast, often it's pancakes or waffles, but every so often I want a proper English breakfast.

This week, I had the craving, but hadn't really done anything to justify pigging out on... well, pig. Also, the fridge was at Peak Bareness. So, I put together this Mega Veggie Breakfast :) The dregs of buttermilk were enough for pancakes from The Joy of Cooking, beans came from a tin, avocados I'd left ripening on the counter all week finally got sliced, there were leftover fried mushrooms from dinner, I poached eggs in the microwave (only one explosion), and made my first home-made hash browns. I used this recipe, modifying it for the two golf-ball size potatoes I had left in the fridge. Despite the tiny amount of potato, it made four hash browns - enough for two people as part of this breakfast. So you'll really make loads if you follow their instructions and use six medium potatoes!


  • 6 medium (about 1.2kg) desiree potatoes, peeled
  • 2 tablespoons plain flour
  • 1 egg, lightly whisked
  • Pinch of salt
  • Vegetable oil, to shallow-fry
  • Select all ingredients

Coarsely grate the potatoes into a colander. Use your hands to squeeze out as much excess liquid as possible -- this is really, really important, so give it some welly!

In a large mixing bowl, combine the grated potato, flour, egg and salt, and stir until well-combined. Make flattened cakes with the potato mixture -- the thinner you make them, the faster they will cook, and the less oil you will use.

If you're feeling fancy, use a deep fryer to cook the hash browns. If you're feeling like you want to live a few days longer, use as much oil as it takes to cover the bottom third of the hash browns, and flip them once the underside is golden brown. Drain on kitchen towel and serve as quickly as possible, dusted with a little more salt.

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