What did you have for breakfast thread?

Looks lovely Dizzy! What recipe did you use for the homemade hash brown? Its something I've always wanted to try and make

Dizzyblonde wrote: »

I used the recipe in this article - you have to scroll down a bit. I used butter to fry the onions, then mixed them with the potato in a bowl and put sunflower oil into the pan to fry the hash brown. First time I made it I used butter and it wasn't crisp enough.
I also mashed the potato slightly with a fork.

Thanks for that Dizzy, hopefully I'll get a chance to make it over the weekend

dancingqueen wrote: »

Oooh did you make those muffins?? Would love the recipe

Here is the recipe taken from finding joy in my kitchens website.

Sweet Cherry Zucchini Muffins –
Ingredients

• 2 C white whole wheat flour
• 1 C whole wheat flour
• 1 1/2 tsp. baking soda
• 3/4 tsp. salt
• 1 tsp. cinnamon
• 2/3 C sugar {reduce by 1-2 T}
• 1/4 C brown sugar {do not pack}
• 1 C milk + 1 T milk
• 1/8 C olive oil
• 1 egg
• 2 tsp. vanilla extract
• 1 C shredded zucchini, excess liquid squeezed out
• 1 C dark sweet cherries, pitted and quartered

Directions
In a large bowl, measure out the 1/4 C brown sugar {don’t pack!} and 2/3 C sugar. For the 2/3 C sugar, I didn’t fill my measuring cup full – so feel free to do that for yours also.



Add in the 1 C milk and be slightly generous when measuring, if you plan to use all whole wheat/white whole wheat flour.

Stir until well combined.
Add in the 1 egg, 1/8 C olive oil and 2 tsp. vanilla. Stir.


In the same bowl {hey, I’m a fan of less dishes!!}, pour in the 2 C white whole wheat flour and the 1 C whole wheat flour. Add to that the 1 1/2 tsp. baking soda, 3/4 tsp. salt, and 1 tsp. cinnamon. Carefully stir these dry ingredients until they are slightly mixed while they sit atop the wet ingredients. Then, stir the wet and dry ingredients together.



The batter will be pretty thick at this point. If it’s so thick that you have trouble stirring, add in more milk.


Shred your zucchini, and squish the excess water out of it. Then, add your 1 C shredded zucchini to the batter.



Stir in 1 C quartered cherries {I left mine in halves, but I recommend quartering them!}.



Scoop the batter into 16 lightly greased and/or paper-lined muffin tins.



Bake at 400 for 15-20 minutes, until muffins are lightly browned and a toothpick inserted into the center of the muffin comes out clean.




Ive no idea where to get white whole wheat flour in Ireland so I use half and half plain flour with whole meal flour.