I feel like I never get a chance to enjoy breakfast. I see all these pictures over on IG, mainly full of neatly stacked pancakes, perfectly positioned smoothie bowls and tasty looking porridge. I know this may sound slightly odd if you follow our account on Instagram, you’re likely to find images matching that description. Full disclosure, it is Amy who mainly takes the photos you see over on our feed, yep she lives an Instagrammable life, well she doesn’t really, I’ve seen her flat, do such lives actually exist?
Let’s talk real. The reality of my breakfasts in the week are throwing some oats in a bowl with some water, (I don’t like my porridge with milk – non dairy obvs) chucking it in the microwave at work and hoping it will turn into some form of porridge that’s not too lumpy, and maybe I’ll chuck a banana on it or some granola, nothing worth taking a well lit photo of.
When it comes to the weekend that’s when the pancakes could be happening, but they don’t – I have to get out to walk the dog or I’ve got to get my porridge down me quickly so I can get out for my long training run so the whole day doesn’t disappear. But, this weekend I made time for breakfast. A proper breakfast. One to take my time over, to enjoy properly.
For the hash browns:
1 tspn turmeric
1 tspn cumin seeds
Salt and pepper
For the baked beans:
1 tin of haricot beans
1 tins of borlotti beans
1 tin of chopped tomatoes
1 clover of garlic
1 tspn cumin
1 tspn paprika
A couple of dashes of tabasco
1 tspn chilli powder
Salt and pepper
- Grate the potatoes and squeeze all the water out of them.
- Thinly slice the onion and mix together with the grated potato.
- Stir through the turmeric, cumin seeds and season with salt and pepper.
- In a frying pan, melt the coconut oil on quite a high heat and place heaped spoonfuls of the potato mix into the pan (you can probably cook about 3 or 4 at a time). Flatten them out into patties using a spatula.
- Once they have cooked on one side turn the hash browns over, the cooked side should stick together. Once they are done, put them on a dish and keep them warm under the grill as you cook the rest of the mixture.
- Thinly slice the onion, melt the coconut oil in a saucepan and slowly cook the onions. Add the beans and spices to the pan along with the tomatoes.
- Slowly bring them to the boil and then simmer gently for 15-20 minutes. Add the tabasco and some chilli powder.
- In another pan, add the chard and cover with boiling water. Simmer for 5 minutes until wilted, then drain any excess water.
Weekends aren’t always those lazy, foodies filled ones we see. But, I’m definitely going to try and slow them down somewhat and make them more enjoyable.