For many of us, with nowhere to rush off to, we’ve now got a bit more time on our hands to prepare meals as well as consume them.
Try slowing down this weekend, and if you’re inclined - give this breakfast hash recipe a go and let me know how you get on by tagging @wit.house.ldn & #dineinwithdebs.
Happy cooking, Debs x
Pink Lady Hash
This is what I used, but you can sub out almost every ingredient for a similar alternative. If you don’t have any fruit use an onion instead, any variety of potatoes will work and sub the sprouts for grated broccoli, spinach, carrot etc... you get the idea!
Grate the sprouts, potato and apple in a food processor or by hand. Mix together with a beaten egg and season to taste.
Heat oil over a medium-high heat in a solid non stick pan. Add the mixture and flatten with your spatula.
Once brown underneath (take a little peak under one side) turn the hash section by section. Don’t worry if it looks messy! Pro-tip: if you’re confident that your hash is held together well and hasn’t stuck to the pan in any area - flip it like a pancake for extra style points!
When crispy on both sides, it’s done. Remove from the pan and top with feta cheese or a couple of fried eggs for a lush post training brunch.