Did I plan out an entire breakfast meal to have on Grammy’s day, based entirely on the lyrics to Harry Styles’ Keep Driving? Yes. I hope no one expected anything less. Other options in the running? Sushi, fried rice, fruit salad (exclusively made of cherries, kiwis, watermelons), green tea, ice cream with a flake or two. Harry really gave us a lot of options for themed snacks. You could have a feast based on lyrics from his songs. But (after asking Molly for ideas), I chose a breakfast feast.
I ended up on the breakfast idea because I just really wanted to go all out on a breakfast. Firstly, I really wanted to make these pancakes again and post about them, because they’re some of my favorite pancakes and I think of them often, but they require just slightly more planning than I usually plan to put in. And bonus points because they’re from a place called The Breakfast Club in London, that Molly took me to when I visited her in 2013 and we saw One Direction at the O2. And secondly, I wanted to try my hand at making actual hash browns from scratch. Turns out they’re comically easy, as the only ingredient is potatoes… with some seasoning and oil for frying. And honestly… they are 100% worth it!!
Since I get so much of my food from work nowadays, I’ve stopped buying eggs since it takes me so long to get through them. But… I see why people are talking about egg prices nowadays. $7+ for a dozen eggs is… no joke. I will go back to not buying eggs after this.
But let’s not dwell on egg prices and inflation and money. Not when we’re making a Harry Styles breakfast!!!
So to distract from all that money talk, and for those unfamiliar with the song, I’ve made a video:
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PinIngredients
- 1/2 cup milk
- 2 large eggs
- 1 tsp 100% natural vanilla extract
- 2 tablespoons unsalted butter
- 1 1/4 cups plain flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 tablespoon oats
Instructions
- Add the milk, eggs, and vanilla extract to a mixing bowl.
- Melt the butter, allow to cool slightly, then combine with the other wet ingredients and whisk.
- Weigh out the plain flour, granulated sugar and baking powder and whisk into the wet ingredients until you have a nice smooth batter with lots of air bubbles.
- Gently fold in the oats and leave to stand for 30 minutes.
- Place a large non-stick frying pan on a medium heat.
- Give the mix another little whisk then pour a spoonful of mix into the pan and cook for approximately 60 to 90 seconds until golden brown. Carefully flip over the pancake knife and cook for a further 60 to 90 seconds.
Ingredients
1 russet potato
2 tablespoons oil
salt and seasoning, to taste
Instructions
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Shred potato (either peeled or unpeeled) with a box-style cheese grater.
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Transfer shredded potato into a bowl of cold water. Stir potato shreds around in the water to loosen the starch off the potato and drain off the starchy water.
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Refill the bowl with more cold water and repeat stirring and draining the water off the potatoes. The water will start off sort of pinkish, and get less pink with each washing. Drain as much water off of the potatoes as you can, drying them with paper towels or a clean dish towel if possible. You can even squeeze them between several layers of cheesecloth to remove as much water as possible.
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Heat vegetable oil in a non-stick skillet over medium-high heat. Transfer dried potatoes into the hot pan and spread into an even layer.
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Season potatoes with salt and pepper and cook without disturbing for 3-4 minutes or until golden brown on the bottom.
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Use a spatula to flip the potatoes in several sections to cook the other side. Cook for another 3-4 minutes or until golden brown.
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Remove from heat and serve.