For the days when you want a warming, comforting and filling breakfast.
The hash browns – or ‘Rösti’ as we call this in Switzerland – are made from raw potatoes instead of pre-cooking them first which is way easier and very hassle-free 🙂
English Breakfast Stack
Servings 2 people
Ingredients
Hash Browns
- 500 g potatoes
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 40 g flour
Baked Beans
- 1 can borlotti beans (my favourite) sub with white beans for authenticity or any other bean you like
- 1 can tomatoes
- 1 tsp olive oil
- 1 tbsp red balsamic vinegar
- 1 tsp agave syrup
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Finely grate the potatoes and mix them with the other hash brown ingredients.
- Heat a non stick pan with some olive oil. Form little potato patties with your hands and place them in the pan. Make sure you place them in their final position right away since you shouldn't move them for about 15 minutes now.
- Cover the pan and let them fry on a medium low heat for 15 minutes or until you can lift and turn them without a problem. Fry them on the other side for another 15 minutes. Uncover the pan in the end to make them crispier.
- While the hash browns are frying prepare your baked beans: Add all the Ingredients EXCEPT the beans to a pan and simmer on a medium heat for 15 minutes. Then add in the beans and let simmer for another 15 minutes.
- Serve and enjoy while still warm.
