So I’ve decided to share some of my lazy recipes…mostly stumbled upon by accident and honed for maximum taste with minimum effort.
I thought I’d start with one that I stumbled on not a few months ago.
Having only recently moved out, I’m lucky enough now to live quite close to work. So I’ve been trying to eat properly in the mornings rather than my usual “eat in the car” approach or the even less sexy “bowl of muesli in front of computer screen at work” gig.
So my favourite atm is certainly the hash brown, smoked salmon and egg combo. You’ve probably seen a fancier version of this at the latest hyped up eatery. Mine is pretty simple
1) heat up a frozen hashbrown in a pan (or as I do not like cleaning up, on a focaccia machine. You’ll soon find that most of my best lay-z man work is done on the focaccia machine, so easy to clean and nothing ever sticks) Generally frozen hasbrowns are better than the deli ones which have been thawed and fall apart more easily.
– Heat hashbrown until nice and golden crispy on both sides (that tempting sizzling sound will let you know it’s done)
2) unwrap some store bought smoked salmon (Quick economy tip: if you’re trying to save a few, go for the deli salmon at your local Big 2 in preference to the pre-packaged type. These usually are bit pricier because of the packaging whereas the deli will buy in bulk. Just compare the dollars per kilo at the bottom of the price tags next time you’re in the shops
3) cook an egg- I generally either do them on the focaccia machine (less washing) or get a small pan really hot and crack a couple of eggs into it. No oil. I find any oil makes the egg too oily which when combined with the naturally oily salmon is too much. So just dry fry, which if you have the right pan/focaccia doowhacky, will be a breeze. Cook the egg until the whites are just set but the yolk is still runny.
Then just stack and enjoy. Best to put the smoked salmon on the hashbrown and then egg on top, otherwise if you put the salmon on top, it cools the egg too much.
If you can be bothered, some lightly sautéed spinach on the side doesn’t go astray either.
When you bite into it, the egg yolk should almost make for a nice gooey yellow sauce that drips over everything. The hash brown provides great opposing texture, crunchy outside and soft and steamy inside. The smoked salmon slightly salty and smoky flavour. So much taste pretty much no energy at all.
Of course, you could be fancy and make your own hashbrown, smoke your own salmon and rear your own chickens for that farm fresh egg…but seriously life’s too short and I’d rather sit back with my brekkie stack and enjoy a good ep of the Big Bang Theory.
Happy eating, and live long and love food! xx
Tried and Bested 