Gluten Free Scallywag Homemade Hash-browns
1 medium size potato (I used Nadine)
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!