Brunch, at whim

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  • Hashbrowns
  • Sunny Side-ups
  • Sauteed Garlic & Cheddar Mushrooms
  • Cherry Tomatoes

Hashbrowns

The secret is to place the potato pieces into cold water to wash away the excess starch, and then pat dry. I’d do it one potato at a time in the future (and do the other grating while the potato bits are pan-frying).

  • As usual, 2-3mm of butter per medium-sized potato
  • Mix butter, flour, and salt together
  • Pan fry until golden brown and crispy

Sauteed Garlic & Cheddar Mushrooms 

I’ll try white mushrooms next time, a bit more pepper, and just a small sprinkling of salt for taste because it was too salty this time. And also try parmesan instead of cheddar. This one can be added on top of sourdough for another type of brunch 🙂

  • Add butter and olive oil to the pan
  • Add diced garlic and mushrooms
  • Season with salt and pepper
  • Saute for about 5-7 minutes, stirring occasionally
  • Sprinkle with shredded cheddar
  • Top with finely chopped spring onions for garnish

 

Things I want to try making in future:

  • Refining my sauteed garlic & mushrooms recipe
  • Lasagna
  • Beef stroganoff
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