September 28, 2009

Breakfast: It's Important & It's Yummy!

It is one of the most important meals of the day and I've always loved breakfast. I enjoy muesli, morning sandwiches or eggs, and I'm sure this cake would be perfectly acceptable for breakfast too! Hash-browns have not yet been featured as they usually require a little more effort than my Sunday morning self is willing to use prior to a coffee, but they are a favourite. Thanks to a conversation with my Mum this morning and a reminder of my favourite herbed and buttered morning potatoes they've made their way onto my plate again!

Gluten Free Scallywag Homemade Hash-browns

1 medium size potato (I used Nadine)
mixed herbs

Wash potato and prick with a fork (this stops it from blowing up!) and place on paper towel in microwave and cook, turning halfway through., until just done. Slice into 1cm rounds. Heat a small frying pan and add a generous slather of butter, allow to melt and sprinkle a teaspoon of mixed herbs on the bottom. Add potato and increase heat until crisp and golden. Turn over potato and brown. Add a little extra butter if you feel you need to.

Remove from heat and serve with eggs, bacon and mushrooms for a big breakfast or you could opt for a simple wilted rocket and mushroom omelette with a steaming hot coffee on this Queens Birthday Holiday weekend. I'll celebrate by having a cup of tea for her later...maybe with a little birthday cake too!

The Gluten Free Scallywag, Breakfast,


  1. Ha, it doesn't take much to sway you towards potatoes does it? Yes mine were really yummy (without the butter!!) and of course was thinking of you while I ate them.

  2. Without the butter MJ???? What the heck...I could eat them right now for dinner - they look delicious with the omelette and I'm not really an egg person!

  3. Well, a good olive oil could be substituted and would be a fair bit healthier.

    Otherwise breakfast at my place next time you're in town!


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