RecipeMuncher

I had bacon with them, naturally. And a poached egg. Oh and mushrooms. There’s no point messing about when it comes to brunch. Somehow, I did not know about potato cakes. I think I’m in love. Their fluffy texture, almost like that of a thick pancake, sends them rocketing up the comfort food scale only pausing briefly to turn back and stick two fingers up to toast. They are perfect slabs of doughy carb, ready and willing to soak up the runny yolk from a just-poached egg. Top and b (...)