It’s FRIDAY!!! This has been one heck of a long week for me and I am so incredibly happy that the weekend is finally here. Also, Summer has arrived with a bang in South Africa. A week ago I was wearing woolly socks and jerseys to bed and now I’m lying on my bed with the aircon on full blast wondering how the hell it can already be 30°c outside?! In all honesty though, I’m not complaining (yet). I love Spring. But, if it carries on this way you might hear a grunt or two from me. Spring, I can do. Full-on Summer in September? Not so much.
Anyway, so with the warmer weather I am so excited to be cooking summery foods again. No more stews, soups, curries and pies for us. Tacos, salads, burgers and wraps will once again reign supreme in the Ryder household. Along with that, I absolutely adore lazy weekend breakfasts on the patio overlooking the (not yet) sparkling pool. And my absolute favourite lazy weekend breakfast? Most definitely Eggs Benedict. In fact, Eggs Benedict is my favourite breakfast of all time. As I’ve done it a few times before (here and here), I wanted to give it a new spin.
I love the idea of serving Eggs Benedict on something other than an English muffin and I’ve been experimenting with a whole host of things lately. I’ve served them on roasted brown mushrooms for a low-carb treat and I’ve tried different breads but without-a-doubt my favourite has been these hash browns. I am, after all, a slave to a good bit if crunch and these hash browns deliver big time on that. Along with the soft poached egg, the salty ham and the buttery hollandaise, this is Heaven in every bite. What is your favourite weekend breakfast and what are you planning on cooking this weekend?
- 4 large potatoes grated
- 1 teaspoon salt
- 1 egg
- oil for frying
- Poached eggs cooked to your preference
- 8 slices Serrano/Parma ham/Prosciutto
- wild rocket
- salt & pepper to taste
To make the hash browns, mix the grated potato with the salt then set in a strainer over a bowl. Allow to potatoes to drain for up to 4 hours (the longer the better) until they have released most of their moisture.
Allow the starch to settle at the bottom of the bowl of liquid then pour off the liquid, then reserve 1 tablespoon of potato starch.
Mix the egg with the starch then mix in the grated potato, salt and pepper.
Heat a generous glug of oil in a non-stick frying pan then form the potato mixture into cakes and fry for 10-15 minutes until golden brown, crisp and cooked through.
Drain on kitchen paper.
To serve, top the hashbrowns with rocket, ham of your choice, poached eggs and finish with a generous spoonful of hollandaise.