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.

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