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FARMERS’ BREAKFAST

February 7, 2011

One of those recipes you find in ancient cookbooks.  This is a very versatile and filling Sunday Brunch. Although other vegetables are recommended in the recipe it is just as good with the potato on its own.

1 large potato cut into small cubes

1/2 cup to 1 cup of any other vegetables

1 teaspn of  any herb or spice eg paprika, oregano, curry powder etc

1 egg

 1 tbspn oil

salt and pepper 

METHOD

1.  Put oil in pan and heat to medium-hot.  Add herbs or spices and stir fry potatoes and vegtetables in oil until tender.

2.  Whisk egg and then pour it over the vegetables in the pan.  Sitir the vegetable-egg mixture.  This is not a frittata and the egg doesn’t have to bind the vegetables it just forms a ribbon of cooked egg through the mixture.

Serve with sweet chilli sauce, tomato sauce and some sour cream.

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