Sunday Brunch: Pastrami Hash Patties and Fried Egg, followed by Honey Baked Figs with Orange Yoghurt

Over the past few weeks you may have noticed a failure to mention Petit Man in blog posts; fear not, he’s not buried under the patio – he’s moved in with Mme. E.

This weekend he was back for fridge raiding a visit so once again I had my kitchen buddy with me for the making of Sunday brunch – cue much happiness!  Not only does he have all the skills necessary to pull off a successful Cupboard Challenge (proud Momma taught him how), but, perhaps more importantly, his egg frying prowess was an invaluable asset in the making of this meal 😉

Ah, yes…now is probably a good time for me to apologise for the gappy photo narrative of this post…I was enjoying Petit Man’s company so much I forgot to take pictures at several stages of the food preparation.  Sorry if it’s not clear what’s going on!

Serves three (makes six good sized patties)

Hash Patty Ingredients
3 medium sized potatoes, coarsely grated
1 medium onion, coarsely grated
200g pastrami
7 eggs (one for the patty mix, the remainder for frying and topping patties)
A handful of fresh, chopped chives
Approx. 3 tablespoons single cream
1 teaspoon mustard
Sea salt and freshly ground black pepper
Oil for shallow frying

Honey Baked Figs Ingredients
6 fresh ripe figs
1 teaspoon(ish) ground cinnamon
4-6 tablespoons honey
1 small tub natural Greek style yoghurt
Finely grated zest of half an orange
Music

All set? Let’s kick off Day 3 of the Cupboard Challenge

Preheat the oven to gas mark 6/200°C/400°F

Squeeze as much water as possible from the grated potato by rolling it up in a clean tea towel, then wringing it out.

Grated potato and onionPut squeezed potato into a bowl with the grated onion, salt and pepper.

Pastrami, before it was stripped
Pastrami, before it was stripped

Slice pastrami into thin strips and add to the potato and onion mix.

Add one beaten egg, the cream, the chives and the mustard; mix everything together really well.

Heat oil in frying pan over a medium heat and spoon in dollops of the mix.  Use the back of the spoon to push the dollops into patty shapes.

Flip them once, making sure both sides are beautifully crispy and brown.  They might lose their shape and structure a little when you turn them – just push them back together with your spoon.

If you have a second frying pan, fry up the eggs while the second side of the patties are browning.  If you don’t, pop the patties into the oven to keep warm while you take care of the eggs.

Pastrami Hash Patties with Fried Egg and Onion MarmaladeLay one fried egg onto each patty (keep those yolks runny!) and serve with the condiment of your choice.  I had caramelised onion marmalade, Petit Man went with HP and Barn just had lots of black pepper.

Blond Witch BeerPetit Man and I decided to have this locally brewed ale with ours. I’m no beer aficionado but it was pretty good – crisp and fresh, with none of the horrid after taste I often get with beers. Barn had some kind of hyper-powered fruit juice blend – it was dark red and looked smugly vitamin packed next to the beer 😉

Figs sprinkled with cinnamonJust before you serve the hash patties, cut the figs in half, set them on an oven proof dish, sprinkle with cinnamon, drizzle with honey and bang in the preheated oven.

Greek style yoghurtMix orange zest with yoghurt and leave to infuse.

Go and eat your patties and eggs.

Baked figs with orange yoghurt
About 15-20 minutes later, you will have finished your pastrami and eggs, and your figs will be perfectly baked.

Serve with the orange yoghurt; drizzle with the juices from the baking dish.

This was very close to our idea of perfection for Sunday brunch.

How about you, what makes your perfect lazy day fare?

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