Saturday mornings are the first opportunity we have as a family to eat breakfast together. However, as there are no small children in the house any longer, we are never up early enough for breakfast. ö So, BRUNCH was born 🙂
Its also a great opportunity to try something new or just eat your favourite food that the working week does not allow for. A word of warning though, not everyone’s favourite is the same! But that’s ok, everyone get their turn :).
Do you remember the excitement of staying at a really good hotel where breakfast is included, knowing that there will be an array of tongue tantalising food that you’ll have to try all of? Even when it means that you need to unbutton you trousers and not be able to eat another thing until 6pm? Well, that’s what I try to make our Saturday Brunch, really something to look forward to.
To kick of this series of posts, I start with the not so British, “Full English”. It’s not to say that we don’t have the traditional, but ‘a change is as good as a rest’.
Instead of the good old British banger, I use an Italian ‘Fennel’ sausage (which I make myself) and Swiss Potato Rosti. Just simply add some sautéed mushrooms, a nicely fried egg, pot of English Breakfast Tea and your good to go!
The Sausage you can find my recipe for but below is my Rosti recipe.
- 3 medium/large potatoes, grated (I used Maris Pipers)
- 1 large onion, grated
- salt and pepper to taste
- a pinch of cayenne if you are feeling brave (optional)
- Grate both the potatoes and onion into a colander over a bowl.
- Use the base of a glass (or anything flat) to squeeze the water out of the potatoes, they need to be as dry as possible.
- season with salt and pepper and anything else you fancy (herbs maybe?) and give it a good mix.
- Before spooning the mix into your cupcake tray, cook a small amount in a frying pan (skillet) to test the seasoning. Repeat this process until you are happy with the seasoning.
- Line you cupcake tray with paper cases (or they may stick), spoon in the mixture, pressing down firmly with the back of a spoon.
- Spray lightly with oil and place in a hot oven 180°C/360°F for approximately 45 minutes.
- Once cooked, either eat immediately or allow to cool and freeze for future brunch opportunities :).
I hope you have enjoyed the first in a series of posts.
Thanks for reading.