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The secret to a great brunch: just add potatoes

Harness the versatility of potatoes to elevate your brunch recipes this summer

Here are two simple, flavoursome potato recipes to try for summer brunching. 

Here are two simple, flavoursome potato recipes to try for summer brunching. 

 

Summertime has arrived and it's a great time to explore some new, lighter recipes that are full of vibrant flavours. Potatoes are a great staple ingredient when cooking because they absorb every morsel of spice and seasoning, making them the perfect addition to recipes from all over the world. This traditional Irish vegetable can provide different textures too depending on how it is prepared, providing endless tasty mealtime inspiration, including brunch. 

In addition to their comforting taste and texture, potatoes are also a nutritional powerhouse and suitable for every diet. The vegetable is a source of Vitamin B1 and C along with containing more potassium than a banana. Potatoes are a fat-free and gluten-free food that are also full of gut-boosting fibre.

Versatile, nutritious and a great flavour carrier, potatoes are ideal for trying in new recipes or within your daily cooking routine. Potatoes can be simply added to any brunch dish by chopping them up small. You can also leave the skin on for a quicker and more nutritious meal.

Here are two simple, flavoursome potato recipes to try for summer brunching. 

Potato Omelette with Courgette and Rosemary

Here are two simple, flavoursome potato recipes to try for summer brunching.

Looking for a quick, filling bite to eat? This potato omelette is a simple way to eat more vegetables - feel free to swap ingredients for whatever you have available, as omelettes are a great way to use up leftover ingredients in your fridge.

Cooking time: 30 minutes (serves 4)

Ingredients

  • 4 Rooster potatoes
  • 1 small courgette
  • 1 onion, peeled
  • 8 eggs
  • 1 tbsp olive oil
  • 40g butter
  • 1 large sprig of rosemary
  • 1 clove garlic, peeled
  • 50g bacon lardons, or sliced bacon
  • salt and pepper

Method

  1. Wash and peel the potatoes and then place the potatoes into a pan of cold, salted water. Bring to the boil and cook for 20 to 25 minutes. Top tip: If you chop the potatoes smaller they will cook in 10-15 minutes. Use a fork to test when they are fully cooked. Drain the potatoes and set aside to cool slightly.
  2. Slice the cooked potatoes and courgette thinly.
  3. Cut the onion into rings and finely chop the garlic.
  4. In a bowl, beat the eggs and season with salt and pepper.
  5. Pre-heat a non-stick frying pan. Fry the courgette slices in olive oil, turn them over to brown on both sides and then add the onion, bacon, garlic and finely chopped rosemary. Cook for 5 minutes until the bacon is cooked through and veg is softened.
  6. Add the butter and pour the whisked eggs over the ingredients.
  7. When the edges of the omelette pull away from the pan, flip it over to cook the other side
  8. Finally, add the cooked potatoes to the frying pan, placing on top of the omelette.
  9. Place under the grill until the potatoes are golden and crispy

Mexican-style Huevos Rancheros

Enjoy the Mexican-inspired flavours of this brunch classic. 

Cooking time: 35 minutes (serves 4)

Ingredients

  • 3 medium Rooster potatoes (approximately 400g)
  • 1 tbsp. rapeseed oil
  • 1 large onion, peeled and chopped
  • 1 tsp. paprika
  • 2 garlic cloves, peeled and chopped
  • 100g cooked sweetcorn, rinsed and drained
  • 1 green chilli, seeded and sliced
  • 1 400g tin of chopped tomatoes
  • 4 medium eggs
  • Fresh coriander
  • Salt and freshly ground black pepper

Method

  1. Peel and cut the potatoes into 2cm cubes. Boil the potatoes for 6-7 minutes until soft and drain. Alternatively, use leftover boiled potatoes, cubed.
  2. In a large frying pan gently cook the onion in the oil until softened. Add the potatoes and continue cooking until the potatoes just start to crisp a little. Season with salt and pepper.
  3. Add the paprika, garlic, sweetcorn and chilli and continue cooking for 2-3 minutes.
  4. Pour in the tinned tomatoes and bring to a steady simmer.
  5. Make 4 wells in the tomato and potato mixture and crack in the eggs. Making sure each egg is surrounded by the sauce. Continue cooking until the egg whites are cooked but the yolk is still soft.

For more delicious potato recipes visit www.potato.ie

‘Potatoes: Prepare to be surprised’ is an EU campaign which aims to encourage millennials to enjoy exciting and surprising potato recipes. The joint-initiative, organised by Bord Bia, CNIPT (France), VLAM (Belgium) and Europatat (EU Potato Trade Association) will highlight the versatility and convenience of potatoes for busy lifestyles.