Sunday, 19 December 2010

Potato and Parsnip Brunch Stack

I think breakfast is quite an underrated meal in the UK. Our full English fry up pales in comparison to the French's hollandaise smothered eggs benedict, Mexico's spicey huevos rancheros or the USA's towering pancake stacks and giant mounds of potato and (insert any food stuff you can think of here) hash. It seems we just don't put as much effort in.

I do sympathise, I eat a banana or two for breakfast at work as I can't imagine cooking up and eating something substantial at 7:30am and on Saturdays I would rather have a bit of a lie in than get up early enough for the meal to be classed as breakfast. Sundays mornings though are made for pottering about in the kitchen and I feel the holidays are just the same. Maybe not on Christmas day itself as you'll be having a giant dinner later and a bit of toast will surfice until then, but on Boxing Day it's just lovely and will help to soften the blow of the big day being over.

I admit this is a bit of a labour intensive meal so may be suited more to brunch than breakfast. You will need several pans and there is a sauce involved as well as frying and poaching.
You can find a nice easy hollandaise recipe here, but as it's the holidays I won't hold it against you if you use a jar or maybe even a packet!

Potato and Parsnip Brunch Stack
Serves 2

300g potato, preferably something waxy like a charlotte
1 medium sized parsnip
1/2 tsp ground black pepper
1/2 tso garlic granules
1 egg

2 poached eggs (for a how to click here)
6 slices of bacon
hollandaise sauce

Grate the potato and parsnip into a seive, squeeze out as much liquid as you can and then place into a bowl. Sprinkle over the pepper and garlic granules, then add the egg and mix until thoroughly combined.

Heat some oil in a frying pan to a medium low heat, then add the potato mixture in two halves shaping each into a flat round. Cook for about 5-6 minutes, turn over and cook for another 5-6 minutes until crispy and golden on both sides. Put the hash browns onto a plate and place under a low heated grill to keep warm.

Next cook the bacon and place under the grill with the hash browns, then poach your egg and whip up the hollandaise. Now to plate up.

Place a hash brown in the middle of the a plate, arrange 3 slices of bacon on top and then place on a poached egg. Pour over some hollandaise, season lightly and enjoy!

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