Fiery Welsh Dragon Hash Browns Topped With Eggs Recipe

"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, poached). 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 is 2 servings

Metric US

I've Tried It

Ingredients

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1 1/2 pounds potatoes (4 medium sized potatoes, grated)
1 leek, chopped
1 garlic clove, dice
1 teaspoon chilli (smoked chilli, or more or less to taste, smoked chilli, I'd mix some chili powder, smoked paprika, and a touch of cayenne)

Salt and pepper, to taste
Olive oil, or butter
2 to 4 large eggs (cooked to preferred method, fried, over-easy, poached)

Nutritional

Serving Size: 1 (442.2 g)
Calories 344.2
Total Fat - 5.8 g
Saturated Fat - 1.9 g
Cholesterol - 208.3 mg
Sodium - 143.1 mg
Total Carbohydrate - 60.6 g
Dietary Fiber - 9 g
Sugars - 5.9 g
Protein - 13.5 g
Calcium - 90.9 mg
Iron - 3.7 mg
Vitamin C - 36.8 mg
Thiamin - 0.3 mg

Step by Step Method

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!