This is a simple topping that would also be lovely on pasta or toast.
HASH BROWNS WITH GOAT RICOTTA AND PEAS
1/3 cup peas
5 medium fresh mint leaves
Large potato
2 egg yolks
1/4 tsp sweet paprika (optional)
1 tsp butter (or tolerated oil)
1. Make a half batch of goat ricotta
2. Slice the mint leaves finely
3. Mash peas with a potato masher or with the bottom of a glass
4. Combine ricotta, mint and peas and set aside
5. Peel and grate potato
6. Combine potato, yolks and paprika
7. Heat butter or oil in a medium fry pan on medium heat
8. Spoon in about 3 tbsps potato mix and shape into a thin circle. Press down well
9. Cook until browned underneath - lift very gently with a spatula to check. If it falls apart it's not ready!
10. Once cooked, flip gently and cook the second side until browned
11. Repeat until all mixture is cooked - makes about 4-5
12. Stack hash browns one on top of the other and scatter ricotta mixture over the top
Enjoy immediately ❤️
Ingredient information (based on advice by SIGHI)
- Peas are rated 1
- Mint is rated 0 but is incompatible for those with a salicylate intolerance
- It is unknown whether goat milk is a liberator of histamine so best to eat this when symptoms are stable
- All other ingredients are rated 0
0 - Well tolerated, no symptoms expected at usual intake
1 - Minor symptoms, occasional consumption of small quantities is often tolerated
2 - Incompatible, significant symptoms at usual intake
3 - Very poorly tolerated, severe symptoms
Hot tip!
🔥 If you tolerate salt, add a good pinch to the hash brown mixture
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