I am so proud of myself, nailing almost every recipe I post {apart from two dishes that back fired since I started this blog}. There is nothing more fulfilling when I get to read comments from you guys saying how brilliant that idea was, how you would love to try that recipe out or better yet how simple they are to make with available ingredients. I pat my back knowing what am doing and sharing with you guys is bringing out one of my best characters.

The previous day, I did some grocery shopping  which every foodie/food blogger has to do every now and then. I got to buy lots of potatoes that I could enjoy for a couple of days. It was a while since I got to enjoy a potato dish, an I had a number of recipes that you will definitely find interesting and quite easy to prepare. Got home, took out my laptop searched on Pinterest – “this being my favorite bookmark sites I get to visit at least ten time a day “of different potato recipes. Most of the dishes you need to have an oven for baked dishes, which sadly -I haven’t acquired one yet but soon, while others are pan fried and the like. Happily I stumble upon, breakfast pizza with hash brown crust, and I squirm with excitement, I read quickly about the required ingredients which I have and follow up the instructions, and I dash to the kitchen to prep dinner.

Making “Mini hash brown pizza”.

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Prep time: 10 mins  Cook time: 40 mins  = 50 mins

serves- 2 pax

MAIN INGREDIENTS:

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  • 7 small potatoes
  • home made chili pasta sauce
  • 1 onion -diced
  • 1 tomato -chopped
  • 2 eggs {1 egg should be enough}
  • 70 g of cheddar cheese -grated
  • roughly chopped smokies
  • Different spices.

OTHERS:

  • Grater
  • Non-stick pan.

INSTRUCTIONS:

  1. Saute the tomatoes and onions together for 3 mins, season with salt and pepper. Add in the roughly chopped smokies and stir fry it for 3 mins -then set aside as you prep the potatoes.

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2. Grate all the potatoes and thoroughly wash all the starch out {White colored water}. Take a hand full, try squeeze all the water out. Crack the eggs with the potatoes -season with black pepper and salt – combine.

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3. Heat a non- stick pan with a drizzle of vegetable oil on medium low heat, scoop up the potato mix, slightly squeeze out the egg wash and place the HB onto the pan, then flatten it out. Cover the pan to allow the top side to cook well.

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4. Once the bottom is cooked and slightly brown, drizzle oil on the top side then flip and let the other side and let it cook -still on low heat. Set them aside once all cooked.

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5. Start the layout of the sauces and toppings, serve while still hot.

FYI: Most of the ingredients I used remained, but remember nothing should go to waste. Tomorrow is another day. Store them well.

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On my first bite, I could taste chili taste of pasta sauce, the crunchiness of the hash brown’s crust, the saltiness from the smokies and the creaminess of the cheddar cheese at the back of my tongue. Its such a heavenly dish.  Yum!!

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Love and Love,

TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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