Let’s be real, if I could eat potato in every meal I totally would. I mean, I know that physically, its completely doable, but the grown up in me knows that it’s a bad idea. (My waistline thanks me for that sliver of adult behaviour!)
Regardless, there are times when I wake up and decide to start my day with a stack of starchy goodness. These are the lazy girl (or guy) hash browns. The kind for when you want something delicious, but can’t be bothered to cook something complicated. And complicated it is NOT: Take 3 ingredients. Mix. Cook. Eat! This is the breakfast I would make on Sunday’s when it’s almost midday and I am still in my pyjamas… if that were something that ever happens (read: all the time.)
Also, if you are anything like me, you always end up buying way everything in bulk, so this recipe is perfect for using up left over uncooked vegetables. I almost always have these ingredients in my kitchen. If I don’t have sage, you can always swap out for your favourite herb (or whatever you have on hand) I’ve tried it with basil, oregano and even coriander! It changes up the flavour so much, so experiment and find which combination you like the best!
- 4 - 5 medium to large Potatoes
- 1 egg
- Fresh sage, chopped
- Olive oil
- Wash and peel your potatoes. Coarsely grate and place into the centre of a clean tea towel. Wrap the tea towel around the potato and wring out the liquid
- Place one egg into a mixing bowl along with a large pinch of chopped sage and salt and pepper and whisk together.
- Add the potato and mix well to combine.
- In a frying pan, heat 1 or 2 tablespoons of olive oil. Place a large spoonfull of the potato mixture and flatten to your desired thickness (around 1 or 2 cm is best) Repeat with the rest of the mixture, you should be able to make around 4 or 5 large has browns)
- Fry until golden and crispy and using a spatula, flip over and cook the opposite side.
- Drop a few whole sage leaves into the oil and allow to crisp up.
- Serve 1 or 2 with a fried egg for breakfast or enjoy a whole stack by themselves. Garnish with the fried sage leaves and a sprinkling of sea salt.