Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: american, british, brown, hash, onion, onions, potato, potatoes | No Comments »
Peel and grate the potatoes. Put them in a tea towel and squeeze most of the moisture out. Mince the onion, add to the potato and season with salt. In a heavy based frying pan over medium heat, add the oil (don’t let it smoke). Add 2 heaped tablespoon of the mixture and flatten it into a round. You can make as many as you can fit into the pan. When they get golden and crispy on one side, flip them over until the other side is also done. You can also make one big hash brown and cut it into portions.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: bacon, baked, beans, black, bread, breakfast, british, brown, egg, eggs, english, hash, mushroom, pudding | No Comments »
Put an ovenproof dish in a low oven. Put a heavy frying pan over a medium-high flame. One or two at a time, grill the sausages, bacon, black pudding, hash browns, diced mushrooms and tomatoes slices, turning while they cook. As soon as each one is ready, transfer to the dish in the oven to keep warm. Last put the baked beans in the pan and warm gently for 2 to 3 minutes, stirring occasionally. In another non-stick pan, melt a knob of butter and add the eggs, seasoning with salt and pepper to taste. Arrange all the warm ingredients in two plates and serve with toasted bread, HP sauce or tomato ketchup on the side. Don’t forget your cup of tea.
