- 4 large potatoes
- 1 small onion
- 1 egg
- ½ tsp salt
- Olive oil for frying.
Scrub the potatoes and grate them along with the onion. Place in a clean tea towel and squeeze out the excess moisture. Place in a bowl and mix in the egg and salt.
Heat the oil in the pan and cook batches for about 2 minutes on each side until the hash browns are golden and crispy.
Chocolate Bailey’s Self Saucing Pudding
- 125 g self-raising flour
- 70 g caster sugar
- ¼ c cocoa
- ½ tsp baking powder
- 50 g melted butter
- 2 eggs lightly beaten
- 60 ml milk
- 50 g dark chocolate (chopped)
- ¼ cup cocoa
- 1 c firmly packed brown sugar
- ¼ c Bailey’s lacquer
Preheat the oven to 180 C and grease a 1 litre baking dish. In a bowl combine the flour, sugar, cocoa and baking powder.
In a separate bowl combine the melted butter, eggs and milk. Pour this into the dry ingredients and mix well and then fold in the melted chocolate. Pour this into the prepared dish.
Mix the sauce ingredients and then pour the sauce over the batter and bake for about 30 minutes. Dust with icing sugar and serve with icecream, custard or cream.
Happy stitching, and have a fabulous weekend with lots of chocolate and hot cross buns!