Potato & Leek Hashbrowns with Eggs
Deliciously golden potato and leek hashbrowns topped with free-range organic eggs. I looove leek and when it’s in season I go all in and who can say no to potato.
This recipe is in collaboration with Solidteknics,
featuring their low tox, life long kitchen tools.
Servings: 8 Hashbrowns
Ingredients
3 Potatoes, peeled & diced
1 Leek, finely chopped
2 tbsp Spelt Flour
1 tsp Salt
¼ tsp Pepper
Serve with
Free-Range Eggs
Lemon
Fresh Parsley
Chilli Flakes
Method
1. Boil potatoes until softened, drain and mash in a large bowl.
2. Meanwhile, cook leek in a large frying pan until softened.
3. Add softened leek to potato along with spelt flour, salt and pepper. Mix to combine.
4. Heat oil in a large frying pan on a low heat.
5. Using a heaped tablespoon of potato mixture dollop on to the pan (you will need to use the spoon to push the mixture to form a circle). Cook until golden on each side (you may need to add more oil if you add a new batch to the pan).
6. Serve topped with fried eggs, lemon, parsley and chilli flakes.