Beautiful Silky Egg on a Bed of Wilted Spinach & Decadent Parma Ham in a Lightly Toasted Muffin

  
A perfect Sunday Brunch. Beautiful Silky Egg on a Bed of Wilted Spinach & Decadent Parma Ham in a Lightly Toasted Muffin 6 propoints. I hope you’re having a Wonderful Sunday x 💕👌👯

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Gorgeous Sweet Potato Cakes with Spinach, Fresh Nutmeg & a Silky Fried Egg

  

Brunch time is King at the weekends, nice lazy starts so by the time you eat it’s halfway between Breakfast & Lunch. Plenty of time available to lounge leisurely over eating it with a hot cuppa & a Sunday paper. I was going to have Normal Potato Cakes with Bacon & Spinach but alas I had neither ordinary potatoes or bacon medallions when I went to look so came up with this instead. So tasty and filling at 6pp or free on F&H. I’ll see you all at Lupper!  
150g Sweet Potato Peeled & Cubed 

1/2 White Onion Finely Diced 

Large Handful of Fresh Spinach 

1 Egg

1/4 Fresh Nutmeg Grated

Salt & Black Pepper 

Boil the sweet potatoes for approximately 10 to 12 minutes until soft. Meanwhile gently fry the onion in sprayoil for a few minutes until soft. Chop & add the spinach for a few minutes more until wilted. Drain the sweet potato well & place in a bowl with the spinach and onion mixture. Season well with the nutmeg, salt & pepper & divide into two forming medium patties. Fry in a hot pan sprayed well with sprayoil (a non stick pan helps) for approximately 5 minutes each side until golden brown. If I’m nervous of flipping something in case it collapses I always use the plate method: grab a plate that will fit in your pan & over the food, gently place it on top of the cakes holding it steady while you flip the pan so that the cakes are on the plate then gently slide them back in the pan to cook the other side, simples! Fry your egg in the usual way & serve it on top of the 2 cakes. Enjoy!   

Delightfully Crispy Hash Browns with Tomato Ketchup

  A fabulous brunch for the weekend this is gorgeous as it is or it would also make a lovely accompaniment to a (healthy) full Irish Breakfast or with a simple fried egg on top. You get 2 large Hash Browns per person for a mere 4pp including the ketchup – bargain! Even better these are free on F&H!   300g peeled potatoes

1 egg

1/2 a white onion 

Salt & black pepper 

2 tbsps tomato ketchup   Grate the potatoes on the large side of a box grater or pop into your food processor. Finely dice the onion. Place tge grated potatoes & onion into a clean tea towel and squeeze all of the moisture out. Get them as dry as you can. Blot with kitchen paper to remove any remaining moisture. Place in a bowl & season well with salt and pepper. Add the egg & mix through. Heat a pan well on a highish heat and spray well with sprayoil. Form the potatoes into 4 pancake shapes pressing together well & place on the hot pan. Fry the hash browns for approximately 7 minutes each side pressing down occasionally with a spatula. If you’re nervous flipping them do what I did, I placed a large plate on top of the pan & held it down & flipped the pan so the hash browns were on the plate then slid them gently back in to the pan. Serve with the ketchup & enjoy!