Fri_Mar_29_20:01:16_PDT_2019

..or how to kick up brunch a notch!

Last weekend, an old college friend dropped in for brunch and I got a chance to try a bookmarked recipe from Sunita. Sunita's world is a place full of luscious food, images of nature and glimpses of her family life. A visit to her world never fails to cheer me up! Sunita's recipe for Coriander Rosti called for the simplest of ingredients and resulted in the most tempting crispy nuggets (you have to go look at her pictures for yourself).

My minor tweak: I used chipotle flakes instead of pepper to give the potatoes a smoky flavor. One could make many variations of these patties by using red pepper flakes or finely minced fresh chillies or crushed peppercorns as the spice.

Potatoes Cilantro Chipotle = Breakfast Potato Patties that will wake up your taste buds.


(Inspired by Sunita's World)
1. Wash two large (I used the huge baking potatoes sold here in the US) potatoes and prick them all over with a fork. Boil them until they are only partially cooked.
2. Peel and shred the potatoes.
3. Add 1 packed cup minced fre sh cilantro, salt and chipotle flakes to taste. Mix together.
4. Form patties and place on a sprayed baking sheet. Spray the patties with a little more oil.
5. Bake at 400F for 30-40 minutes, flipping over once in between until the patties are golden and crispy.

These spicy patties are going to MBP: Less is More.


I served the patties with some delicious vegetable-egg squares. You could call them crustless quiche bites- inspired by Kalyn's recipe, which in turn is inspired by another.

My only modification was that I used spinach instead of chard. This is a delicious way to start the day off with a big helping of vegetables; the recipe is endlessly flexible. I have added artichoke hearts before with delicious results.

Both recipes- the rosti and the egg squares- are wonderful to serve on a brunch buffet because they are both bite-sized and portable.

Al so on the brunch menu, some hot buttered toast!