A Big Brunch, Potato Cakes with Smoked Salmon and Poached Eggs, Crispy Mushrooms and Roasted Tomatoes
April 5, 2012
My longest blog title ever.
In order to give you all a break from Thailand posts (I am nearly done I promise) and because we have a long weekend coming up I thought I would share some ideas for a big brunch.
I made this for my Husband and Mum on mother’s day and both dishes are easy and can be prepped in advance.
So quantities here are rough, I made double the potato mixture and ate them again the next day.
You need for 2
2 medium potatoes
50-100 ml semi skimmed milk (add as little as this or more if you need it)
glug of olive oil
4 spring onions, chopped
seat salt and cracked black pepper
1. Boil your potatoes, I like to leave the skin on, until they are cooked through then mash with the olive oil and get them as smooth as you can. Warm your milk and add little by little mashing more as you go, this will give you even smoother mash (despite having skins in there), finally season and add the spring onions.
At this point I popped the mash in the fridge until the morning of the brunch, where I then shaped into little pancake shapes ready to fry.
2. Heat your frying pan with a little olive oil and fry for 3-4 minutes each side.
I served these with some smoked salmon and poached eggs… I know I have talked about this before but these are Burford Brown eggs and they really are amazing.
One of my egg yolks actually separated from the white, but it still came out running and didn’t break. This so wouldn’t happen with normal eggs.
I served them with some Portobello mushrooms and tomatoes which I roasted in the oven for 25 minutes.
To make the mushrooms a little special I just sprinkles some herbed breadcrumbs on top. I mixed some dried oregano and basil in with the crumbs. Again simple, simple but something different to make the brunch feel special.