rainbow hash browns with poached eggs
Rainbow hash browns are named for the kaleidoscope of colour they produce. It's the ideal #foodwaste recipe: feel free to use any root veg you have knocking around. They are also great to freeze; make a batch and know you are only 15 minutes away (in a 200C oven) from a banging brunch.
- 2 root vegetables (carrots, sweet potato, beetroot, potato, courgette all work)
- 1 egg
- plain flour
- salt and pepper
- creme fraiche
- olive oil
- Grate your veg with a box grater. Get some kitchen roll and form a ball with your grated veg. Wring out all the water, then place the dry veg in a bowl.
- Add a tablespoon of flour, an egg, a tablespoon of paprika and a good pinch of salt and pepper. Mix everything up.
- Put a frying pan on a medium heat. Add some oil, then grab a handful of veg (about the size of a cricket bowl) and place on the frying pan. Press down flat to the thickness of a burger, and fry gently for about 5 minutes until crispy. Flip over, add a knob of butter, and cook on the other side until cooked through. Drain on kitchen paper and set aside.
- Fill a deep saucepan with water and bring to a rolling boil (not aggressive, just make sure there is a constant stream of bubbles). Season the water with salt and vinegar, the confidently crack your egg in. Give the water one swirl so the egg doesn't stick to the bottom of the pan, then poach gently for 4-5 minutes.
- Serve the hash browns with a poached egg per person, finish with a dollop of creme fraiche and a scattering of chopped parsley.
Calories: 666kcalCarbohydrates: 67gProtein: 13gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 231mgSodium: 321mgPotassium: 1404mgFiber: 18gSugar: 17gVitamin A: 4243IUVitamin C: 53mgCalcium: 162mgIron: 5mg
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