Have I ever mentioned that most of my favorite cookings came from brunch ideas? What actually got me hooked on cooking was the first tortilla that Marco made for me on a late Sunday afternoon. I was impressed by how good of an egg dish could've tasted. That deliciousness was stuck in my head for days. And that's when my curiosity kicked off along with my food creation's journey.
Ever since I've became a vegetarian, eggs became one of my main source of protein. I've always loved dairy products and hence I don't think I could ever become a vegan. Excluding meat in my diet is easy but dairy? Hmmm I highly doubt that. I apologize to the vegans out there. My obsession for dairy is more or less the same as for coffee. My day isn't complete without that cup of caffeine rich ritual. So yeah, giving up coffee is like ending my life NOW. So no. Can't do.
Today, I've simplified my cooking procedures and shortened the time to make an awesome brunch. Instead of making a potato side dish, I've put everything into one dish! I don't know who isn't a fan of hash brown. Well if you don't like hash brown then I guess this dish is not for you OR maybe this dish could change your misperception about hash brown. ;) Trust me, this is an awesome and easy brunch to impress whoever you want. Try it to believe it! :D
Happy New Year!
Servings: 2 persons
Preparation Time: 10-15 minutes
Cook Time: 20 - 25 minutes
4-5 cherry tomatoes, halved
1/2 capsicum, diced
1 handful spinach/baby spinach
1/2 onion, finely chopped
1 large baked potato, shredded
1 tsp grated nutmeg
1/2 cup grated cheddar & parmesan cheese
4 eggs, whisked and seasoned
1 handful fresh parsley, chopped
1 tbsp garlic powder *optional
extra-virgin olive oil
2-3 tbsp butter
fresh lime aioli - recipe is here
1) Preheat the oven at 200ºC.
2) Preheat a frying pan with a drizzle of olive oil on medium heat, cook shredded potato for 3-5 minutes, add garlic powder, nutmeg and season. Place the knobs of butter on the edge of the hash brown in the pan. Put the pan into the oven while preparing to cook the veggies. Bake the hash brown for roughly 5 minutes.
3) Preheat another frying pan with a drizzle of olive oil on medium low heat, cook onion for 3 minutes. Add capsicum and spinach, cook for another 2-3 minutes. Season.
4) Transfer the cooked veggies to the hash brown pan. Add the seasoned and whisked egg to the pan.
5) Add the chopped cherry tomatoes and grated cheese on top. Place the pan back into the oven and bake for roughly 10-15 minutes.
6) Remove from the oven. Garnish with some chopped parsley and extra grated parmesan. Serve warm with the fresh lime aioli. Happy Brunch!!