Simple Sunday Breaky

Roast Potatoes with Fried Eggs!

I think this very simple dish is my husbands favourite. He loves his fried eggs and with homemade roast potatoes all the more delicious! The only part of the meal that he takes his time with is the fruit side. :) Even my little one will eat the potatoes and eggs.
I used Chili spice and salt to season the potatoes in the breakfast above, but have used a variety of fresh herbs, and even Paprika and a bit of chopped garlic. Whatever your fancy the day you make them.
All around an easy Sunday morning breaky, that will leave you ready for a day of relaxation.

Roast Potatoes

Any good Yukon Gold, Sweet potatoes, new potatoes, really any potatoes you like
Sunflower oil


Cut your Potatoes into cubes leaving peels on is your choice, but they can be removed. Pour Sunflower oil over top and add spices and salt. Mix together with your hands, you really need to use your hands to get the potatoes good and coated with the oil and mixture you have added. Roast in a 400 degree oven for approx. 30 minutes, check doneness with fork.

Add a fried egg on top of potatoes with a little salsa and serve. Enjoy!

Zucchini Fritters

Every August I have more zucchinis growing in our small backyard garden than my wee family is able to eat, and it seems no matter how many we give away we still have so many to use. I tend to use the small tender ones in pasta dishes or grilled and some I leave to get large on the vine, these are the babies I use for my fritters.
Zucchini Fritters take awhile to cook up so I would suggest making them on a weekend when you have more time, the leftovers are a great add for meals throughout the week. Usually on the night I make them I serve them as a main dish with a couple salads or sliced procuitto, salami etc.
Served with garden fresh stewed tomatoes (recipe below) they are beautiful!

Zucchini Fritters

1 Large Zucchini
2 cloves garlic
fresh oregano to taste
salt and pepper to taste
1 egg
1/2 cup bread crumbs
11/2 cups flour  (you want to be able to form a patty or ball with the mixture and may need to adjust based on the size of your zuchini)
1/2 cup parmesan cheese
olive oil for frying

The zucchini should be "julienne", I use the food processor for this, it is much quicker. Set aside chopped zucchs in a colander for about a 1/2 hour, then using paper towel press out as much remaining liquid as you can, do not worry if some of the liquid is retained. Transfer to a large bowl and add chopped garlic, chopped oregano, egg, flour, breadcrumbs, parmesan and salt and pepper. Mix it up thouroughly, using your hands is best for mixing, it will also give you a better idea of the consistency of the mixture. Make sure you are able to ball the mixture in your hand. Heat olive oil in pan and once hot add a handful of mixture to it, fry each side about 4-5 minutes each. Serve with some delicious fresh stewed tomatoes and enjoy!

Fresh Stewed Tomatoes

Chop up your favourite tomatoes or whatever is currently ripe on the vine, fresh herbs, garlic and saute in some olive oil until the tomatoes break down, if the tomatoes aren't releasing enough liquid you may need to add a little water. I don't peel my tomatoes for this I just plop them in to the pan, add salt and pepper to taste. Serve hot over Zucchini Fritters.

Enjoy!