There’s nothing I like better than lazily poring over the Sunday papers with a plate of his scrambled eggs and smoked salmon on rye or sunny side ups with toulouse sausages and girolles by my side.
Of course we do alternate brunch duty, and on the days I’m behind the stove I may whip up some eggs of my own (baked à la Ottolenghi) or these potato fritters, a popular request. Seriously crunchy and loads tastier than your standard hash brown (you know what they say about Bacon). We like to have them on their own with lashings of ketchup, but they also make a great addition to a larger fry-up platter.
Click here for this recipe: https://gourmettraveller.wordpress.com/2010/12/19/bacon-hash-browns/
