This one is a great Sunday morning breakfast – both hearty and tasty in many ways.


The simple “potato cake” is really the heart of this breakfast, and it can be used in many different ways.

You’ll need 1-2 sweet potatoes and 2-3 regular potatoes, an egg, some flour (about 1/4 cup), fresh thyme and sage, salt, pepper and Paprika.

Preheat the oven to 375.

Peel the potatoes and either shred by hand with a cheese grater, or shred them together in a food processor. Place in a bowl and add a good amount (1-2 Tbls) of chopped fresh sage and thyme leaves stripped from their stalks. Mix in a raw egg, about 2 Tbls of flour, salt, pepper and about 1 tsp of Paprika. Mix the whole thing together with your hand to make sure it is all fully combined and saturated and the egg and flour are mixed throughout.

Melt a little butter and olive oil in an oven-proof skillet and, again with your hands, form the potato mixture into thin (not more than 1/2″), round cakes. Place each cake into the medium hot skillet and brown on each side (about 5-8 mins per side). Place the whole pan into the pre-heated oven and bake for 10-12 mins.

A couple suggestions of how to serve: Place a fried egg on top with sausages and baked beans on the side; wilt some spinach or even kale and place on top if the potato cake with sliced avocado and a poached egg.

The sky’s the limit, enjoy.

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