Fiery Welsh Dragon Hash Browns Topped With Eggs

2
Servings
15m
Prep Time
20-25m
Cook Time
35m
Ready In


"This recipe is perfect for celebrating St David’s day on 1st March, the patron saint of Wales. This recipe has disticnt Welsh elements, leeks being part of the national cuisine. It is best to top these hash browns with eggs cooked in the manner of preference (fried, over-easy, pouched). The most famous Welsh symbol is the Red Dragon flag, or Y Ddraig Goch. One theory is the tale of the dragon was founded from Merlin’s vision of a Red (The Native Britons) and a White (The Saxon Invaders) dragon battling, with the red dragon being victorious. Leeks are also the national emblem; According to legend, Saint David ordered his Welsh soldiers to identify themselves by wearing the vegetable on their helmets in an ancient battle against the Saxons that took place in a leek field. The daffodil is the national flower of Wales, and is worn on St David’s Day each 1 March."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (407.7 g)
  • Calories 358
  • Total Fat - 8.2 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 213.1 mg
  • Sodium - 342.3 mg
  • Total Carbohydrate - 55.4 g
  • Dietary Fiber - 8.4 g
  • Sugars - 5 g
  • Protein - 16.2 g
  • Calcium - 66.7 mg
  • Iron - 3.3 mg
  • Vitamin C - 31.4 mg
  • Thiamin - 0.3 mg

Step 1

Wash the potatoes and chop in half lengthways.

Step 2

Grate the raw potato into a large mixing bowl, discarding the ends.

Step 3

Tip the grated potato into a sieve over the sink and squeeze out as much liquid as possible. The drier the mix the better they will crisp.

Step 4

Heat a frying pan over a medium heat and add a small splash of oil or butter.

Step 5

Finely chop the leek and garlic, add to the pan and saute for a minute or so until the leek begins to become translucent. Add to the potato.

Step 6

Add the smoked chilli and season generously.

Step 7

Heat the frying pan on a medium to high heat and add a generous glug of oil or butter.

Step 8

Using your hands, create a thin patty out of the potato about 2.5 – 3 inches in diameter and add to the pan. Flatten down to ensure the mix is compacted down. Repeat this process until the frying pan is full.

Step 9

After about 4-5 minutes, flip the hash brown over. It should stay together and be brown and crispy on one side. Press down and cook for a further 3-4 minutes.

Step 10

Serve with whatever breakfast goodies you like – such as a poached egg sprinkled with smoked chilli, sauted spinach and tomatoes – healthy, low fat and delicious!

Tips & Variations


No special items needed.

Related

lazyme

Yum. These were good. I also had problems keeping the potatoes in patties.....but they still tasted good. Thanks for sharing. Made for CQ4.

review by:
(23 Aug 2017)

KATO BABY

Thank you for sharing this tasty recipe forevermama. The potatoes and eggs were awesome prepared this way. Lots of great flavors. I also had some difficulty forming the mixture into patties, but it certainly does not take away from the flavor. Made for CQ4-Wales.

review by:
(22 Aug 2017)

Mia in Germany

Another recipe with leeks that I love LOL Made this for dinner with fried eggs and salad and will make it again. Only change that I made was to use smoked hot paprika because that's what I have - it was still fiery enough! Thanks for sharing! Made for CQ 2017 Wales for the Happy Campers

review by:
(21 Aug 2017)

Mikekey

These were extremely tasty and may be my new "go-to" hashbrown recipe, but I couldn't get them to form into patties. They kept falling apart, so I just dumped it all in a skillet and fried until crisp and then flipped them over to finish, and then divided into four pieces to serve.

review by:
(16 Aug 2017)