Breakfast at ‘the little man’

 This is so exciting – my first post ever. Now, I had this breakfast at the little man a couple of weeks ago. Since then I’ve been inspired to cook my own version of the herb-crusted hash potato. Why wouldn’t you – it’s delicious! So over the weekend I gave it a go. 

 …for the third time. And it was once again delicious. I call it ‘rosemary-crusted hash potato and creamed corn with fried eggs’. 
Here is the recipe for 2 people.

Ingredients:

Rosemary-crusted hash potato needs:

  1. A few sprigs of rosemary
  2. 2 medium-sized potatoes
  3. 4 slices of cheese
  4. Half a cup of milk
  5. An egg
  6. Wheat-bix
  7. Salt and pepper

A can of creamed corn
2-4 eggs

Directions:

  1. Peel and cut up the potatoes
  2. Boil the potatoes in water until soft
  3. Ditch the water and mash the potatoes with milk, cheese and salt and pepper to taste
  4. Pour the mixture into a square container, then put it into fridge or freezer for around an hour
  5. Remove the potato mixture from the fridge
  6. Cut the mixture up into a rectangle around 1″x2″
  7. Blitz up the wheat-bix and then blitz up rosemary (use on the leaves). Mix them together 
  8. Beat an egg
  9. Coat the potato mixture with the eggs then the wheat-bix mix
  10. Heat up some oil
  11. Fry the potato for a couple of minutes on each side
  12. Warm up the creamed corn
  13. Fried the eggs in hot oil
  14. To assemble, I scoop the creamed corn into a bowl, than the potato and the fried eggs
  15. Enjoy!
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