A hearty base for fried eggs, bacon, roasted tomatoes -all your favourite savoury breakfast items.
It’s important to work quickly here or the potatoes will oxidise and turn black. If you want to make them the night before be sure to partially bake them off first or the potatoes will be an unappealing shade of grey. I learned this the hard way…
This recipe is another gem from the Smitten Kitchen cookbook.
500g potatoes, peeled and grated
1 small white onion, finely chopped
1 tsp baking powder
1 large egg
1/2 tsp salt
1/4 tsp black pepper
oil, to fry
Once the potatoes are grated and the onion is chopped squeeze out the liquid. You can do this by placing it in some muslin / cheesecloth. Usually I don’t have this so I put it in a sieve over a bowl and squeeze while pressing it down to remove as much liquid as possible.
Add the egg, flour, baking powder and seasonings and mix to combine.
Heat a frying pan and fry in batches, You can make them as large or small as you like. I go for the diameter of a large baking apple. Allow to get golden on each side, about 2-3 minutes.
Place on a baking tray lined with aluminium foil and bake in an oven preheated to 190°C for about 30 minutes. If you are par-baking them in advance give them 15 minutes at this stage, and a further 15 before serving.