Want something a little more special for weekend breakfasts? Whip up a batch of these healthier hash browns (better than a packet!) and watch them disappear. Best make a double batch. To make these gluten free, simply substitute coconut or potato flour instead of plain flour. Or why not add some grated parmesan as my eldest son attests, everything tastes better with cheese.
1 organic/free range egg
1 organic/free range egg yolk
1 large onion
1.2 kgs potatoes
25 grams plain flour
1 tablespoon salt flakes
2 tablespoons finely chopped chives or parsley
Oil for frying
Freshly ground black pepper
Peel and grate onion and potatoes. A food processor makes this a breeze. Place in a colander and squeeze out as much liquid.
Tip into a clean bowl, add beaten egg and extra yolk, flour, salt, pepper and herbs.
Heat oil in a heavy based frypan.
Place 2 tablespoons of mixture into the oil, flattening the mixture with a spatula.
Cook for 6-8 minutes each side until golden.
Keep warm by placing cooked latkes on a tray in a hot oven (200 degrees).
This will make them crunchy, whilst you cook the remaining mixture.
Serve topped with a dollop of crème fresh or sour cream.