Rice Hash Brown with Poached Eggs and Tomato
The breakfast of champions. A vegetarian treat for special occasions
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50 g Spekko India Gate Basmati Rice
1 potato, grated
¼ cup flour
1 egg
1 Tbspchopped parsley
Salt
Pepper
2 Tbspcanola oil
4 poached eggs
Roasted vine tomatoes
Handful of fresh baby spinach
Sour cream
12 basil leaves
Chopped parsley
Cook the rice according to packet instructions.
Rinse the potato under running water until it runs clear. Then squeeze out the water, making sure it is as dry as possible.
Mix the cooked rice, potato, flour, egg, parsley and a pinch salt and pepper together.
Heat the oil in a pan over a medium heat. Place a spoonful of the mixture into the pan, pressing it gently with a spatula. Allow it to cook gently, flipping, making sure its golden on both sides and cooked through.
Serve the hash browns warm with a hot poached egg on top. Place the roasted vine tomatoes and fresh spinach on the side. Finish with the sour cream, fresh basil leaves and chopped parsley.