Simple and delicious brunch, with pan fried hash browns, fried bacon, and fried eggs, served with black pepper, a pinch of salt, and American mustard.
The hash browns were cooked in a small pan for twenty five minutes at a low to medium heat, in sunflower oil. Watch carefully, and turn occasionally.
The bacon came from a pack of cooking bacon. Normally these consist of rashers which didn't quite make the aesthetic grade, but what I was working with was a solid block of bacon. I cut it up with a serrated knife. Fried slowly for half an hour, the last fifteen minutes of which were under glass.
Eggs cooked for five minutes at a lowish heat in the bacon fat, and dosed with a pinch of salt.
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