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Judy Keegan ha publicado una actualización
Here is my version of “Hashbrown smothered and covered in scrambled egg” from the American Brunch course.
I used a purple skinned variety of potato that i thought would be perfect for the dish and it was. The hashbrown came out with a little waxiness that helped the strands of potato stick together whilst still creating a crunch on the outer edges.
Whilst that was cooking, I sauteed off my onions with some salt, a little rice wine vinegar and added some bacon lardons to give it a more breakfast vibe.
After flipping the hashbrow over i added this onion and bacon mixture to the hashbrown, spread it over then topped with 2 slices of processed cheese(was the only cheese I had in my fridge), but it worked out for the better.
I placed the lid on to cook the underside and to help melt the cheese.
Whilst this was happening, i quickly cooked up a sceambled egg.
I’m just gonna leave you with the photo’s of what I think would be the perfect Sunday brunch to share with your loved ones. Especially after a big Saturday night!
