Hash browns, fast food-style!

Since it's cold and snowy outside, I thought I might make some healthy porridge for breakfast and then blog about the rib-sticking high-fiber goodness, all the different grains we have, and what we top the bowls with... but I'll save that plan for another day.

Instead, my kids made a very specific and unusual breakfast request for cheeseburgers and "McDonald's potato patties." (Totally my fault, since I set the kids up with Netflix on my smartphone in bed in order to catch a few more zzz's and they chose an episode of SpongeBob SquarePants. That made them think about eating Krabby Patties with cheese, which of course led to the idea of cheeseburgers for breakfast.) Since it's the weekend and I just bought some ground beef yesterday, I decided to honor their non-breakfasty breakfast request and went googling for a potato patty recipe.

I found a very simple recipe that turned out just perfectly. While it's not exactly a healthy dish given the fact that it is pan fried in a bit of oil, I have no doubt that it came out healthier than if we'd gone to McD's for hash browns!

I did make some small cheeseburgers to go with them but they were eaten faster than I could whip out my phone for a picture!

Hash Browns

• 1 egg, beaten
• 4 medium potatoes, peeled 
• 1 medium onion
• salt and pepper
• vegetable oil for frying

Preparation method

1. Coarsely grate the potatoes and onion into a clean tea towel or strainer and then squeeze out the excess liquid. Place the mix in a large bowl.
   
2. Add the egg, a good couple of pinches of salt and freshly ground black pepper. Mix the ingredients well. (You need to salt the mix well otherwise the hash browns can be quite bland).
   
3. Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm thick. Flip over once browned and crispy - about 2-3 minutes each side.
   
4. Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs. Or breakfast cheeseburgers.
   

Granola

With two large bags of oats that I bought on sale the other week sitting in my pantry, we sat down to brainstorm on what else we could make aside from oatmeal porridge and oatmeal chocolate chip cookies.

And then my kids came up with the idea of granola! It's something I've never made before, (in fact I don't think I've even bought granola in recent years), but given their fond memories of the granola they were served at their old school we decided to give it a go. A quick Google search led me to The Best Granola Recipe, so needless to say our expectations were high. Plus I already had most of the ingredients in the house and enough time to pull it all together. My 4 year old volunteered to be the mixer and I just measured everything out for her.

It was so simple to make and turned out to be indeed the best (and only!) granola we've ever made!

Granola

Makes about 2 pounds (1kg)

Adapted from David Lebovitz who adapted from Feast, by Nigella Lawson

• 5 cups (450g) quick cook oats
• 3 cups (375g) almonds, coarsely chopped
• 1 cup (125g) sunflower seeds
• 3/4 cup (100g) untoasted sesame seeds
• 1/2 cup (120g) packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon dried ground ginger
• 1 teaspoon sea salt
• 3/4 cup (180g) unsweetened applesauce (or another unsweetened fruit puree)
• 1/3 cup (100g) maple syrup (the original recipe calls for rice syrup)
• 1/4 cup (80g) honey
• 2 tablespoons vegetable oil

 Preheat the oven to 300F (150C).

1. In a very large bowl, mix together the oats, almonds, sunflower and sesame seeds, brown sugar, cinnamon, ginger, and salt.

2. In a small saucepan, warm the fruit puree with the maple syrup, honey, and oil.

3. Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets. (If you have ones with sides, often called jelly-roll pans, use them.)

4. Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is deep golden brown.

5. Remove from oven, then cool completely.

Store the granola in a large, airtight container. It will keep for up to one month.