The Slow Cooker Series – Parmesan Chicken

This dish can be made in the Slow Cooker if you’re lucky enough to have one on the Countertop or can also be done on the hob or even in the oven.
I will outline the alternative cooking instructions at the bottom of the post but the main method will be for the Slow Cooker.
Parmesan Chicken is a wholesome, comforting meal that will keep you feeling full for hours and satisfied.
Its healthy ingredients also ensure that you’re not straying far from your goals but also help you feel like you’re not eating too strictly either.
This dish is full of flavour and can be served with so many different sides that you can really make it your own.
It’s a great weekend dish and I made a huge portion so I was able to get a few lunches out of it too. All the ingredients came to less than €10 so you’re looking at about €2.50 a serve which is a serious bargain for such a wholesome meal.
Enjoy!

 

Ingredients

500 grams / 4 skinless, boneless Chicken Fillets
1 large Brown Onion, chopped
1 Clove Garlic, chopped
1 tin Chopped Tomatoes
500 gram Tomato Passata
1 cup Grated Parmesan
¼ cup plain flour/brown flour/almond flour/buckwheat (whatever you fancy)
1 Egg, beaten
1 Tbsp. Olive Oil
6-8 Frozen Spinach cubes (optional)
Salt & Pepper to taste

Method

Turn on the Slow Cooker to the Low Heat setting.
Cover the base of the Slow Cooker with Olive Oil.
Spread out the onion and garlic on the base of the Slow Cooker.
In a bowl, mix the flour and parmesan together.
In another bowl, dip the whole chicken fillets in the egg and then dip the fillet into the parmesan and flour mix.
Place the coated chicken fillets on top of onion and garlic layer.
Pour the passata and chopped tomatoes over the chicken and throughout the Slow Cooker until empty.
Add some salt and pepper to taste.
Pop the lid on and leave to cook for about 4 hours, stirring occasionally.
At the last half an hour, add the frozen spinach and stir through.
Serve piping hot with your desired side dish (I had mine with whole-wheat spaghetti and it was insane!)

Regular Pot Instructions

Heat some olive oil in a large pot and add onions and garlic.
When the onions and garlic start to brown, add passata and chopped tomatoes, salt and pepper and stir.
Prepare the chicken fillets as directed in the above instructions without the egg.
Reduce the heat to a very low heat and add chicken fillets.
Cover the pot and leave to simmer for 30-40 minutes, stirring occasionally.
Check your fillets to ensure they have been cooked through and return to the pot to cook further if they still need a bit more time.
Add the frozen spinach with about 5-10 minutes to go and stir through.
Once you’re happy the chicken is thoroughly cooked, serve and enjoy!

Oven Instructions

Preheat the oven to 180 Degrees Celsius.
Drizzle some olive oil on the base of a medium – large casserole or lasagne dish.
Cover the base of the dish with the chopped onions and garlic.
Prepare the chicken fillets as directed in the above instructions without the egg.
Place the fillets on top of the onions and garlic.
In a separate bowl, mix together your passata, chopped tomatoes and seasoning and then pour over the chicken fillets.
Place the dish on the middle shelf of the oven and leave to bubble away for about 30-45 minutes or until the chicken is cooked through.
Add the frozen spinach with about 5-10 minutes to go and stir through.
Once ready, spoon out your delicious chicken bake from the dish with your side of choice.

 

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7 Electric Essentials for the Healthy Cook’s Countertop

The Kitchen of an On-The-Go Cook is never short of a few toys to have some foodie fun with.
While some may be absolutely essential, others can be to make life that little bit easier and help you prepare delicious, healthy meals super quick.
I am quite the collector as you will see from the list below but because I spend most of my free time in the kitchen, I find it pretty easy to get plenty of use out of them all.

The Hand Blender

The soup lovers best friend. The trusty hand blender is a must for anyone who loves fresh, homemade soup and even for the adventurous curry creator.
You can buy these guys pretty much anywhere that sells the basic kitchen appliances like the local supermarket or the likes of Argos and Harvey Norman.
They assemble easily and can be kept neatly in one of the kitchen drawers so that they’re always on hand.
Soup is a great way to add more vegetables in to your diet and it’s also a good meal prep dish as you can make a couple of litres of it and freeze it off.
I find homemade soup is also a really good way to use up any vegetables you have that are about to reach their Best Before Date so this way you won’t be throwing anything out.
You can pretty much add any vegetable to your soup pot and with the right seasoning it will always taste great, head over to my Recipes page for some inspiration!

The Salter Spiralizer ™

This is, without a doubt, one of the best gifts I have ever received! EVER! I am literally obsessed with my Spiralizer. Who knew such a simple contraption could make such a difference to my life.
Since being gifted with this by my very wise and wonderful mother, I use this bad boy religiously during the week for my evening meals. Since I have started using this, I have almost entirely ended my relationship with pasta, rice and noodles.
They now live in my cupboard for emergencies and hangovers and for my not-so-green eating dinner guests.
It’s fun to use, easy to clean and makes dinner a quick a painless experience while adding so much more vegetables to your diet. .
I dropped around 10 lbs in January and I firmly believe that was solely down to the Spiralizer.
At only €21.99 in Argos, I would highly recommend picking one up.
Check out my Recipes page for some great ideas on how to create some beautiful looking and great tasting Spiralizer dishes.

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The Air Fryer

Again this is not an absolute must but I’ve certainly gotten great use out of this guy since it took up lodging on the kitchen counter.
When looking to make healthier choices with the food you really love and cannot live without, something like the air fryer is a great help.
I use this every time I make sweet potato fries and it’s also great for cooking regular fries, carrots, pumpkin or any other root veg you might bake in the oven usually.
The appeal of the air fryer is you only require 1 tablespoon of oil to cook with thus reducing the amount of fats you may use when cooking.
Our house has the Tefal model but there are plenty of different brands and models available from all regular stockists.

The Original Crockpot Slow Cooker ™

I bought this as a welcome home present to myself last Summer and it was honestly the best €40 I’ve ever spent. I am head over heels in love with my Crockpot and get a serious amount of entertainment cooking with it.
From a curry recipe I picked up in Nepal to a slow roasted Sunday – dinner chicken, I use the slow cooker for such a variety of meals.
The beauty of the slow cooker is that you can prepare your meal first thing in the morning or last thing at night and head off to work or get a full night sleep and your meal will be cooking away without you having to worry.
There are hundreds of recipes available online for the slow cooker and you’ll find all of mine throughout the recipes page.
It’s also great for meal prep as you can throw 10 chicken fillets in and head away for the day only to come back to seriously tender and perfectly cooked chicken to use during the week as part of your healthy diet.
I bought a 6.5 litre slow cooker which is probably too big when cooking for one but they are available in a number of different sizes and can be found at almost all electrical appliance stockists nationwide.

If you have the counter space and love to cook and experiment as much as me, it’s well worth the investment.

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The Nutribullet ™

Another gift to myself when I came back home and again, money well spent.
The Nutribullet is a great addition to any healthy living kitchen and especially for those who are on the go.
You can throw any bits of fruit and veg you have lying around, add some ice, yoghurt, honey or whatever your preference and you have a delicious and filling smoothie ready to take with you wherever you’re going.
Check out my list of smoothie recipes for some great combination ideas!

I also use the Nutribullet for other creations such as my fresh pesto, hummus, milled nuts and seeds, bread crumbs and also for soups and curries and anything that needs processing.
It’s such a versatile appliance and is so easy to clean.

I can really say that my vegetable intake sky rocketed with using the Nutribullet with my energy levels and skin condition especially really improving.
I would absolutely recommend the Nutribullet to anyone looking to up their vegetable intake and decrease the amount of time spent preparing it in the kitchen.

Another Electric Appliance that is good to have is the everyday food processor which can save you lots of time in the kitchen for everyday tasks such as grating cheese, chopping onions, slicing vegetables and so on.
I don’t have one myself as I have a combination of other appliances to do these tasks forme but they’re are good to have if you have the space on the countertop and can be bought at all stockists.

The Mandolin Food Slicer

Although it’s not electric, the mandolin is a compact vegetable slicer that neatly chops and slices all your veg without creating any mess and saves the Cook lots of time during prep.
I find it super handy for the dreaded onion – no more tears and its done in seconds.
The Julien blade is also a great alternative to the spiralizer and I also find it most convenient for slicing courgettes quickly and evenly for my courgette lasagne (see Recipes for full method).
Not an essential but it’s certainly handy to have in the cupboard.
Again you’re looking at about €20.00 and if you like to prep and cook efficiently like me, it’s handy to have.

mandolin

The George Foreman Lean Mean Fat Grilling Machine (TM)

I recently purchased one of these bad boys when they were on sale for an outrageous €26.99, down from €75.00! To put it simply, it does exactly what is says on the tin. A convenient countertop grill that cooks up to 4 portions and drains any excess fat from whatever it is you’re cooking. It’s great for meat such as turkey burgers, bacon or chicken fillets. It cooks them efficiently and healthily leaving little to be cleaned up after and food tasting great. The George Foreman can be bought in most electrical retailers and vary in price depending on what size grill you want to get your hands on. Two thumbs up for this electric essential.

Other Kitchen Essentials that I simply cannot cook without are listed below. These days, you can pick up these items pretty much anywhere; Ikea, Deals, Dunnes, Argos, anywhere! They are cost effective and will stand by you while you work to create healthy meals from fresh, whole foods from the comfort of your own kitchen.

Weighing Scales
Measuring Jug
Wooden Chopping Board
The World’s Sharpest Knife ™
Good Quality Frying Pan
Muffin Tray
Lunchboxes
Recycled Jars
Ziplock Bags

Feature Fit Food #3 – Beetroot

It’s time again to break away from the usual recipe posts and give you guys the low down on another very important Superfood – Beetroot.

If you’re not yet a fan and think it tastes too strong to enjoy, have a read of this and maybe give them another try. I agree they are an acquired taste but they are well worth trying to introduce into your diet as their health benefits are far and wide and now that I’m used to them, I think they taste great too. Here’s hoping other beetroot eaters agree with me there!

 I started out having beetroot in my green juices just to get used to the taste when I heard how beneficial it was to have it as part of your 5 A Day. Once I got used to it (which wasn’t very long), I started to buy it raw and either steam or roast it to add to my meals. Now, beetroot is a staple in my diet and I don’t leave the vegetable aisle in the supermarket without it and get cranky if it’s not in stock. You will see it mentioned in some of my recipes already and I have many more recipes planned to share with you guys where I use it. One of my favourite recipes where I use beetroot is my “Beetroot, Feta and Quinoa” (https://clodaghscountertopblog.wordpress.com/2016/05/30/beetroot-feta-quinoa/) It is absolutely delish!

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 Anyway, down to the nitty gritty of it all. I wanted to write this post to share with you why you should include beetroot as part of your 5 A Day as it has a wide range of health benefits and nutritional advantages.

 Firstly, what beetroot is most commonly known for is it’s antioxidant super powers which counteract free radicals and their damaging effects in the body. As there are more free radicals than antioxidants in the body, we need to supply ourselves with extra antioxidants in order to neutralize the blood stream. Whether you add it to a salad or stir it into a soup or juice, beetroot is a great way to increase the antioxidant supply to the body.

 Beetroot also contains a nutrient rich property called Betalain that helps contribute to an increase in optimal health. Along with this, it is an excellent anti-inflammatory and also contributes highly to detoxification of the body. So. Many. Super Powers!!

Below is a highlight of all the nutritional properties of beetroot that will hopefully entice you to give it a try;

 Per 100 grams of Beetroot

Calories 43
Fat 0%
Cholesterol 0%
Sodium 3%
Potassium 9%
Carbohydrate 3%
Fibre 11%
Protein 3%

 To summarize the above, beetroot is naturally low in fat and high in fibre making it an excellent addition to a healthy lifestyle. Following that, it is also high in Iron, Vitamin C, Vitamin B6 and Magnesium adding to its richness in nutrients.

 So that’s the sales pitch, no doubt you can see the benefits of adding the Super food to your diet so if you haven’t already, give it a go and let me know what you reckon or drop me a comment if you have any recipe ideas or need some inspiration!

My New List of No No’s

I recently had a non-medical allergy test taken with the Amber Clinic in Westmeath (http://amber.ie/) due to my long term suffering from eczema and other skin irritations.Having lived in Australia for nearly 5 years, I was rarely bothered by this skin condition as the wonderful sun kept it at bay. However, since I’ve moved home this past year, it has been driving me crazy!The winter months were especially tough on my skin and it has taken months for the scars to heal with some spots like my shins being permanently scarred by the looks of it.

 I started doing some research into the different avenues of allergy testing available on the Irish market and decided to go with the Amber Clinic due to its extensive testing (950 foods) and good value for money.

I had a sneaky feeling that I may have developed some new allergies over the years from living in a different climate and undergoing periods of high stress and so on, possibly changing my body chemistry. Low and behold, the results from the Amber Clinic confirmed my suspicions – with devastating results! 

Being the Foodie that I am, I like to try out and use as many different foods as possible to create my recipes and feed myself well. From my previous posts you will probably notice a trend in certain foods that I use but unfortunately this will now all have to change.

The most prominent result from the test was that I have an extremely high level of yeast in my system causing my body to literally do nothing with any of the good, green and clean food I have been feeding my body with over the past couple of years. The yeast content in my digestive system is somehow blocking the breakdown and absorption of foods so in a matter of words, it basically means all my healthy eating and gym work has been in vain! I have to say as annoying as it was to find this out, it also gave me peace of mind as I knew there had to be something wrong when I go to the gym almost every day and I haven’t lost a pound!

 Other food allergies that have been causing my skin to become so irritated are all fermented food products. This was also a tough one as it pretty much rules out all dairy products. Included here also are mushrooms and eggs which is a huge blow to my diet as I pretty much live off eggs and yogurt for my protein source. The test also revealed tomatoes and all tomato based products as something I’m highly allergic to so as a clean cook, this is another huge blow. Tomatoes and mushrooms are staples in my diet so I’ll have some big changes to make to my shopping list.

 Due to my intolerance to all fermented foods, the test revealed I’m allergic to all alcohol except vodka and gin as they are distilled. No more wine! It is truly a sad day!

 There are several other foods that came up on the test as showing to aggravate my eczema and thus have to eliminate from my diet. The consultant also advised that there were more symptoms of these intolerances such as low energy levels, weight gain or stagnant weight, low food absorption levels and headaches, all of which I could relate to. As much of a shame as it is to have to eliminate so many of my foodie favourites, I’m also excited to see the results of eating the foods I’m supposed to.

 I wanted to share this with you all as I believe it to be important to know if you also suffer from any of these daily inconveniences. You will also see a change in my recipes as I will be using less of the foods I can’t eat anymore. However, for the sake of the Countertop, I’ll still be using some of the No No’s where I have to, I couldn’t let you guys down.

 So the next move is finding alternative sources to protein other than meat and figuring out new meal options. The list of foods I can eat consists mostly of raw, lean vegetables and lean meats with some grains, beans and legumes. The No No list consists mainly of starchy vegetables, most fruits, all breads, muffins, cakes, most dairy products, fungi, caffeine and sugars (both refined and unrefined). So you can see from this list, there is work to be done.

 I’ll be posting some pics and recipes of what I manage to come up with for my meals over the coming weeks as I learn more about what I can eat and how to create recipes using these ingredients. If you know of any good recipes, sites or tips that you think might help, feel free to share. I would really love any comments or emails you would like to share.

 If any of you are considering getting an allergy test or have been thinking about it at all, I would absolutely recommend the Amber Clinic. They were great value, so helpful and are available to test outside Ireland as they’re a mail-testing lab. Check out their website http://amber.ie/

 Thanks Guys!

 

Summer Favourites – Kebab Skewers

Summer Skewers are a bright, colourful and tasty way to jazz up those Summer evening meals or if we are lucky enough to get a dry day, they’re a great addition to any garden party. You can use an assortment of ingredients to put together your creations as almost any meat or vegetable can be used. There is a bit of time needed for the preparation of these guys but they are worth it, the end result looks and tastes great proving their popularity.

I played around with what I had in the vegetable drawer to put together my Summer Skewers and you will see below what produce I used but I will also list what other ingredients you can use as inspiration for your own kebabs. The list could be as endless as you want so I will just highlight what I believe are the best.

If you’re using wooden skewers, always remember to soak your skewer sticks for a few hours before you grill them as the wood will catch fire on the grill otherwise and nobody wants that! You might have some metal ones lying around from a barbeque set or something so see what you have in stock before you pick up a pack of the wooden ones. I personally prefer the metal skewers but these can be harder to come by and the wooden ones are much cheaper to buy in bulk.

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There’s not much of a recipe to Summer Skewers. All you need to do really is chop and season your ingredients, add them to your skewer stick and pop them on the grill. These guys cook best on the BBQ but because we cannot guarantee BBQ weather here in Ireland, I usually do mine under the regular grill. Skewers don’t take very long to cook so make sure to keep any eye them so that they don’t burn, the last thing you want is charred veg!

As I said, these are a great summer evening meal and will refrigerate well for a couple of days after so why not see what you have in the fridge and put some together this evening, let me know how get on. Enjoy Guys!!

Spicy Chicken and Pineapple

Dice up a chicken fillet and some pineapple and grab a few slices of red onion. Cover your ingredients with some olive oil and add some garlic powder and smoked paprika. Add a chunk of pineapple then some chicken and a slice of red onion to your skewer and repeat until all the ingredients have been used up. Pop on the grill and ensure to turn frequently until the chicken has been cooked through.

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Chili and Lime Haloumi

This is one of my favourite kebabs, it is seriously tasty and a great vegetarian option. Haloumi is high in protein so you will be left feeling nice and full after a couple of these guys. Top and tail a zucchini and slice into thick chunks. Dice up some haloumi and add both ingredients to a bowl of lime juice, olive oil and chili flakes and toss until the haloumi and zucchini are covered evenly. Pop on the grill and turn every couple of minutes until the kebabs are cooked through.

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Rainbow Veg

This is pretty much just mixed vegetables but it is so colourful and can look really great if you’re hosting. You can do it in order of the rainbow colours or mix it up, both look fab! For the full rainbow, you can use the following in this order; Yellow Pepper, Orange Pepper, Red Pepper, Cherry Tomato, Red Onion, Beetroot, Green Pepper, Zucchini For the purpose of this post, I just used red, orange and purple as I was using lots of yellow and green in my other combos but they still look great.

Other great combos that I didn’t get to try but will defo be creating in the future are;

Salmon and Lemon

Beef and Cherry Tomato

Caprese Salad (Cherry Tomato, Mozerella, Basil Leaf)

Lamb and Cucumber

Mixed Fresh Fruit

Cooking these was a lot of fun and eating them was even better. I hope you have just as much fun as me!

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Steamed Hake & Greens in Broth

We recently went to a beautiful seafood restaurant on Dublin Bay called The Bay (https://bay.ie/) and it was simply delicious.
I am a huge seafood fan and their menu was really great, there was so much I wanted to choose from but I settled on the old reliable hake and veg.
Little did I know I was about to have one of the nicest serves of hake ever and so today I wanted to recreate this gorgeous and seriously simple dish so I could relive how good the meal was but by adding my own twist.
This is a great meal to make if you fancy something light and if you have not got much time left in the day. It takes 5 minutes to prepare and 5 minutes to cook so it really does take no time at all to come out with a restaurant worthy dish that will leave you feeling really satisfied.
I hope you enjoy it and even if you don’t want to make it at home, you should check out The Bay as it’s well worth a trip out.

Ingredients

200 gram fillet of Fresh Hake
½ cup Asparagus, chopped in thirds
½ cup Bok Choi, Thinly sliced
½ cup fresh Baby Spinach
1 cup Green Beans
1 cup Mange Tout
500 ml vegetable stock
Salt & Pepper to taste
Knob of Real Butter
1 Tsp. Lemon Juice

Method

Add all your green vegetables to a pot and pour over the vegetable stock.
Bring the pot to the boil then reduce the heat and cook for 3-4 minutes – DO NOT OVERCOOK – The green veg can overcook very quickly and turn to a very unsightly colour so keep an eye!
(As you can gather, this has happened to me and it was devastating!)
While your veg is cooking, add your hake fillet, salt, pepper, butter and lemon juice to a microwave steam bag and pop in the microwave for 4-5 minutes.
I use steam bags a lot for cooking fish as it retains all the moisture and they are just so quick to use, they are well worth picking up in the store.
Drain the green veggies and add to your serving bowl.
Keep the stock that the veg has been cooked in and add the juices from the steam bag to the mix.
Add the hake fillet to your serving bowl also.
Allow the vegetable stock and juices to fuse and add some salt and pepper to taste.
Once you’re happy, pour the broth over the hake and greens and allow the ingredients to sit on the broth.
Serve and enjoy – I bet there won’t be a drop left!

Chicken & Lentil Hot Pot

Last week was the week before pay day for me so there were slim pickin’s in the pantry.
I always to try to keep my budget meals as healthy as possible and not resort to giant bowls of pasta so I had a look at what I had and thought about what I fancied eating.
The result was this really hearty and wholesome hot pot or stew that I packed out with chunky veggies and lentils along with chicken thighs and it tasted great.
I used the right combo of ingredients to keep me feeling full for hours but I still found myself going back for more as it was just so yum.
This is a real Sunday kind of dinner or cold day dinner as it’s super comforting and full of flavour.
You can make up a bulk batch and freeze some off too.
The only thing I would say with this one is that it doesn’t keep for too long so decide before you start cooking what you’re going to do with the batch.
I would advise to keep it up to two days in the fridge or else freeze straight away after you’ve had you first serve.
Don’t be put off by this however as it’s highly unlikely the hot pot will last this long if you make it right, I even had it for breakfast the next morning!

Ingredients

400 grams boneless, skinless Chicken Thighs
300 grams Red Lentils, uncooked but rinsed
1 Brown Onion, roughly chopped
2 cloves Garlic, roughly chopped
1 Litre Vegetable or Chicken Stock or 50/50
3 Carrots, chopped
4 Celery Stalks, chopped
1 Tsp. Dried Ginger
1 Tbsp. Chili Flakes
1 Tbsp. Paprika
1 Tsp. Ground Coriander
Salt & Pepper to taste
(play around with your seasoning as much as you like, you don’t have to stick the above measurements)
1 Tbsp. Olive Oil
1 handful of Fresh Coriander to serve

Method

Heat the olive oil in a large pot and add the onions and garlic.
Once the onions and garlic are aromatic and starting to brown, add the chicken fillets to the pot and cook until seared.
Pour in the stock and add your carrots and celery.
Add your seasoning to taste and cook on low for about 10 minutes, stirring occasionally.
Pour in the rinsed red lentils and give the pot a good stir.
Leave the pot to bubble away on a low heat for another 10-15 minutes, doing taste tests along the way until your happy with the flavour.
(I wanted to go for a bit of an Asian flavour as it is Summer so see if you can get that too)
Once you’re happy with the taste and your chicken is thoroughly cooked, serve your stew with some fresh coriander sprinkled on top.
Delish!

Roast Garlic & Parmesan Quinoa

So you’re probably catching on to my obsession with quinoa but it’s just soooo versatile and ridiculously yum!
It’s such a good grain to use and is so filling so it’s a great substitute to other white foods you might be used to using like pasta and white rice.

This recipe is a good one as you can use it as a side to your protein for a main dish, have it as a snack or add some more ingredients to it to make it a main meal of its own.
Like I said, quinoa is a very versatile ingredient so don’t be afraid to get imaginative and see what you can come up with.

Ingredients

4 cloves Garlic, finely chopped
100 grams Quinoa, uncooked
300 ml Vegetable Stock
1/3 cup Grated Parmesan
1 Cup Baby Spinach, chopped (optional)
1 Tsp. Olive Oil

Method

Bring the vegetable stock to the boil in a pot.
Add uncooked quinoa and stir through.
Once bubbling, cover the pot and reduce the heat to simmer the quinoa for 20 minutes, stirring occasionally.
While the quinoa is cooking, heat the olive oil on a pan and add the chopped garlic.
Cook the garlic until brown and aromatic.
After the twenty minutes, remove the lid from the quinoa pot and leave it to stand for 10 minutes to absorb the remaining stock.
Use a fork to fluff the quinoa and then transfer from the pot to the pan with the garlic.
Heat up the pan again and add the spinach and parmesan and stir thoroughly until the mix has been cooked through.
Quinoa can be eaten hot or cold but this particular dish is best served hot.
You could maybe enjoy it with a grilled chicken breast or salmon darn and some steamed greens.
It’s all about personal preference for your serving suggestion!

Sunday Brunch -Sweet Potato Hash Brown

Sweet Potato Hash Browns are a fab dish to help make a yummy Sunday Brunch from home.
As always, they’re super quick and cost next to nothing to make so you can then add another dish to the list of meals you have conquered as a Healthy Cook.
I gave these a go for the first time on Sunday last and was nervous about the result.
I didn’t have the normal orange sweet potatoes handy but I had the smaller, white sweet potatoes as they are currently what’s in season.
What I like about these is that they are not as sweet as the regular orange potatoes and look more like regular potatoes so the trick to the mind that you’re having something naughty kicks in again.
They are still sweet enough that you know its sweet potato though which I like because I genuinely love the taste of sweet potato.

So my usual weekend breakfast is always poached eggs and then a little bit of whatever else I fancy. If I’m feeling extra clean, it’s poached eggs, wilted spinach and toasted porridge bread or sometimes I will throw together black pudding, haloumi and poached eggs which is seriously yum!

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So last Sunday I met myself in the middle and said I would have my usual poachies but with a something a little more weekend than spinach and toast.
These homemade hash browns are popping up all over my Instagram and Facebook feed so I said I’d give them a go myself and hope for the best.
And this is what I came up with;

Ingredients

2 small White Sweet Potatoes / ½ medium – large Sweet Potato
1 small bunch Fresh Parsley, chopped
1 small handful of plain Brown Flour
2 Tbsp. Olive Oil / Coconut Oil
Salt & Pepper to taste

Method

Heat some oil on a pan on the hob.
While waiting for the pan to heat, peel the sweet potato and grate through a cheese grater into a bowl.
Add parsley, flour, oil and seasoning into the bowl and mix it all through.
Add a little bit more flour or a little bit more oil depending on the consistency of the mix, it needs to be sticky and binding so it will hold together.
Once you have the right consistency, take half the mix in your hand and squeeze out any air pockets.
Pack the potato mix firmly between both palms of your hands until you make a firm patty that will withhold the pan.
Repeat this step with the second half of the mix.
You can make smaller ones if you wish but I got two good burger-sized patties from the above measurements.
Slap both patties onto the hot pan and press down with a spatula.

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Cook on each side for about 4-5 minutes or when they start to turn golden brown.
I was unsure if the potato was fully cooked so I popped mine into the microwave for another minute just to be 100%.
You may not need to do this but it’s just a tip in case you’re unsure.
The hash browns are now ready to serve with whatever other breakfast ingredients you are in the mood for.
I had poached eggs with mine and the combo was really good together.
Let me know if you give them a go and what you have them with, I’m always looking for fresh ideas!

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