What’s brunch for you? for me, it’s that weekend meal where I get to play around with recipes and ingredients because I finally have some time to do it and then the highlight is sitting around the table with my family and sometimes friends, just enjoying the food and each other, just like that, relaxing, enjoying, celebrating weekends and togetherness.
Now that the sun is out more often and the weather seems to be a bit nicer, I hope we can have out brunches out on the deck. The only problem with brunch the way I see it, is the fact that I feel like doing nothing right after.
I feel so lazy after a good brunch that any other plans made for that same day are pointless to me. why ruin a good moment? just because life gets in the way? that’s no excuse.
A few weeks ago I made this quiche. I just craved potatoes and knew that if I mix potatoes and eggs I’ll get a main dish for brunch, and after I have that, well, all that’s left to make are a couple of salads and I’m done.
So I mixed a few ingredients for the crust, tossed some potatoes in a pan, combined and baked and voila, my main dish was ready.
If you’re a fan of hash browns and eggs for brunch (or breakfast) then this recipe is for you. And if you’re not – you should be. Wish ketchup or sriracha drizzled on top and a side of fresh vegetables, this is a perfect and easy brunch option.
Have I already mentioned I love brunches?
- ¾ Cup Whole Wheat Flour
- ¼ Cup Coconut Oil (Solid)
- 1 Egg
- 2 Tbsp Cold Water
- 2 Medium Potatoes - Diced into really small cubes
- ½ Onion - Diced into really small pieces
- 2 Tbsp Olive Oil
- 3 Eggs
- 3 Tbsp Milk
- ½ tsp Garlic Powder
- Salt and Pepper to taste
- Chopped Scallion Greens for Garnish (optional)
- In a stand mixer bowl, place the flour, coconut oil and egg and start mixing them together on low-medium speed until they begin to combine.
- Add in the 2 tablespoons cold water one after the other while mixing and keep mixing until the dough forms and it is smooth and even. do not over mix it or it will be sticky.
- Once the dough is ready, remove it from the bowl and wrap it with plastic wrap and place in the fridge for about 20 minutes or until you are done preparing the filling.
- Prepare the filling by first tossing the olive oil, potatoes and onion in a pan over high heat.
- Toss for about 5-7 minutes or until potatoes soften and you can easily poke them with a fork (the smaller the cubes the faster this will go).
- In a medium mixing bowl combine the eggs, milk, garlic powder, salt and pepper and stir until evenly mixed.
- When the potatoes are ready, add them into the bowl with the egg mix and fold them in to fully cover them.
- Preheat oven to 375F (180C) and a a 9.5” pie dish (I used Pyrex)
- Remove the chilled dough and roll it on a lightly floured surface until you get a round leaf that’s about 10.5”-11” in size.
- To make it easier to place it inside the dish, simply roll the dough around your rolling pin loosely and unroll it onto your dish, pressing it onto the dish and the edges.
- Pour the potato-egg batter onto the crust dough and garnish with chopped scallion greens (optional)
- Bake for 25-30 minutes until the egg is set.
