Brunch used to be the highlight of my weekend and an opportunity to try any new recipes that inspired a late breakfast sitting. Fried eggs without a slice of lightly toasted sourdough toast to mop up the bright yellow yolk just doesn’t cut it in my mind, so brunch has been put on the back burner until now.
Flicking through my only specific gluten free cookery book "Helathy Gluten-free Eating" I discovered a recipe for potato bread. Potato farls were something I had previously bought to go alongside home cooked brunches, grilled and served with poached eggs, but the shop bought version were no longer suitable and hence abandoned.
This recipe however is all potatoes. It utilises potatoes in mashed and flour forms and an egg to create pliable dough that can be baked or pan fried in patties. These little pats of dough served warm from the oven were light, fluffy and will be perfect on Saturday morning pan fried and served with those poached eggs. Excited by the prospect of a savoury breakfast base, I plan to experiment with cheese, spring onion and even sweetcorn versions. I’ll let you know how I get on.
Potato Bread - based on the recipe from "Helathy Gluten-free Eating"
Makes - 10 individual potato bread patties
1 free range egg
700g hot mashed potato
25g potato flour
Seasoned potato flour for dusting
Butter or olive oil for frying
Mix the butter and egg with the mashed potato. Add in the flour plus salt and pepper to taste.
Allow the mixture to cool and divide into 10 portions.
Dust the work surface lightly with the seasoned potato flour and form each portion of the dough into squares - I went rustic and did this by hand whilst saving on washing up, but you can use a rolling pin - then make a light diaganol indientation across each pattie.
Cook the patties by either pan frying or in the oven:
To fry, heat a frying pan with butter or oil in to brown the surface of the cakes, cooking the patties for about 4-5mins on each side.
To oven cook preheat the oven to 180dgrees and cook the patties on a baking tray for about 15-20mins, until golden brown.
Being only a household of 2, and feeling full from a substantial breakfast of poached eggs and potato bread, I cooled the leftover patties on a wire rack and wrapped them in greasproof paper to store in the fridge for 1-2days. I wouldn't reccomned eating them cold, they do need to be reheated, but this can easliy be done using the pan fry method above.