Zucchini Hashbrowns (modified from a recipe found here)
1 small to medium zucchini (about 150g), coarsely grated and pressed between sheets of kitchen paper
1 slice of free range bacon
1 extra large free range egg egg
s&p
Method
Finely chop the bacon, fry it in your pan till crispy! Put aside in a bowl to cool down a bit. Beat the egg and the s&p, mix in the grated zucchini. Now it's time to add the bacon. Spoon hashbrown mix onto your hot frying pan (use a small ladle so you get all the eggy goodness, I find it makes two nice sized hashbrowns). Turn down to low. Cook for 2 - 3 minutes each side.
If you had it with a poached egg (recipe says fried egg over easy - for some reason whilst omelette and scrambled eggs are okay to me the thought of fried eggs just doesn't cut it when I'm not hung over), some spinach and some avocado like the recipe says, I reckon you could save one of the hashbrowns for tomorow. Or make a double batch and eat two now sans poached egg and have the rest later (seems a lot less messing around on day 2 when you're supposed to be freed from the tyranny of cooking your breakfast).
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