AuthorJanella
2 eggs
1 small carrot, grated
1 small potato, grated and squeezed dry
2 tbsp crumbled goat’s feta
2 tbsp finely snipped chives OR chopped flat-leaf parsley
pinch of unrefined salt and cracked black pepper
2 tsp olive or coconut oil
lemon wedges, to serve
1
In a small bowl, whisk together the eggs, carrot, potato, feta, herb and salt and pepper.
2
Heat a small to medium-sized frying pan over medium–high heat, then add the oil. Pour in the egg mixture and shape into a hash brown. Cook until golden on the underside, about 2 minutes. Turn and cook for another 2 minutes, until golden all over.
3
Serve with the lemon wedges.
Ingredients
2 eggs
1 small carrot, grated
1 small potato, grated and squeezed dry
2 tbsp crumbled goat’s feta
2 tbsp finely snipped chives OR chopped flat-leaf parsley
pinch of unrefined salt and cracked black pepper
2 tsp olive or coconut oil
lemon wedges, to serve
Directions
1
In a small bowl, whisk together the eggs, carrot, potato, feta, herb and salt and pepper.
2
Heat a small to medium-sized frying pan over medium–high heat, then add the oil. Pour in the egg mixture and shape into a hash brown. Cook until golden on the underside, about 2 minutes. Turn and cook for another 2 minutes, until golden all over.
3
Serve with the lemon wedges.
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