I am
quite surprised that my most popular blog post so far is the one
about full English vegetarian breakfast. You can read the original
post here. I called today's post Full English vegetarian breakfast 2.0
because I wanted to revisit and improve my original post and make
another English breakfast suggestion. This time I added a firm
favourite to it: hash browns. These little fried potato cakes are
lovely for breakfast.
The amount I cooked here will feed two
very hungry adults.
Hash browns
This recipe makes
six small hash browns.
300g potatoes
grated
1 small onion
1 egg
1tsp salt
Ground black
pepper
Vegetable oil for
frying
Grate the potatoes
and remove the excess fluid of them. I did this by pressing them in a
potato ricer. If you use the smallest setting of the ricer, it won't
press the grated potatoes through, but just squeezes the fluid out.
Chop the onion
very finely and add it to the potatoes. Add the egg, salt and pepper
and mix. I shaped the hash browns by using a small round cookie
cutter. Place the cutter on a spatula, put the potato mix in there
and press it firmly to shape. Then just slide the hash brown off the
spatula straight into the pan.
Fry the hash
browns on both sides until golden brown.
Cheese omelette
2 eggs
4tbsp milk
Little Double
Gloucester cheese grated
Nettle salt (any
other will do)
Ground black
pepper
2-3 fresh basil
leaves
Vegetable oil for
frying
Mix all the
ingredients together and fry the omelette on both sides at moderate
heat.
Other components
1 can of baked
beans in tomato sauce – The beans just need warming up in a
saucepan.
Fried bread –
Fry bread slices in little vegetable oil until crispy.
6 Cumberland
vegetarian sausages – I just used ready made sausages from the
shop. Bake them in the oven for a while.
Serve the
breakfast with coffee or tea and orange juice. Then prepare to get
full!
