Breakfast week day 4: Kash Browns: Hash browns made with kasha

Breakfast: Kash Browns with avocado and beans

Lunch: Vegetable noodle soup

Dinner: Chili with spinach and parsnip mash

Some mornings, you just need potatoes.

Maybe you did a crazy long run yesterday and are craving something starchy. Maybe the layers on snow outside your door are making you hanker for something comforting. Maybe you've got a raging hangover and it's the only thing that will satiate you. Whatever; we're not judging!

There are healthier ways to eat potatoes, and there are less healthy ways.

This recipe only lightly fries the potatoes rather than deep frying, and adds kasha in there too- which helps control blod sugar, fends off heart disease and provides a god amount of fibre. I guess you could say we're practising harm reduction here, rather than getting rid of those fried potatoes altogether!

You'll need:
(Feeds 2)

1 cup shredded / grated white potato
1 cup cooked kasha
2 tsp tahini
soy sauce
good-quality oil

Method:

Heat a small amount of good quality oil in a pan, and lightly fry the shredded potato over a medium heat until a little browned
Combine with the cooked kasha in a mixing bowl and stir in 2 tsp tahini and a splash of soy sauce
Shape into 4-6 patties and squeeze mixture together as much as possible
Heat a little more oil in the frying pan
When medium hot, toss in the kash browns and cook on one side
Allow them to brown on one side, then flip over gently to cook on the other side
When browned on this side too, serve immediately

Served with avocado and home-made baked beans, this will satiate your "greasy breakfast" desires without actually being greasy at all. Avocado and kidney beans are great for any vegetarian, and with enough goodness in there we can overlook your desperate need for fried things. Moderation in everything - including moderation!