Making a total Hash of it!

  • May 25, 2019
  • By Admin: Andrew Fisher
  • Comment: 0

One of the key ingredients to the full “English” breakfast used to be the obligatory bacon and eggs. Black Pudding is less popular these days where it seems an American import, the hash brown, has gained popularity. Of course, the harsh brown is a German immigrant to the Amercian breakfast menu.

Today I set about making my own take on this imported delicacy. I was fortunate to a recipe that didn’t use 3 tonne of butter and 44 gallons of unrefined crude.

Following the Slimming World method, you take 2 large starchy potatoes, 1/2 an onion, an egg, salt, Black pepper, and powdered Garlic.

Grate the potatoes into a bowl and using a colander, squeeze out as much of the liquid as you can. Finely chop the onion, combining with the potatoes and adding the a lightly beaten egg and all the spices.

Line a large frying pan with 1-Cal and fry for a couple of minutes a good dollop of the mix. When brown, set aside before transferring to the oven or air fryer. I air fried mine at 200C for ten minutes.

Serving with Linda McCartney sausages, bacon medallions, nimble toast and eggs cooked in 1-cal makes for an almost syn free breakfast.

The greater sin came when asked “Are the hash browns Linda McCartney?” “Yes, what you think?” “Tasty!”

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