After a long night of partying your body needs fuel. Plus, nothing curbs awkward conversation with what’s-his-name like stuffing your face. This breakfast is one of my favourite meals, carpet burns or not. And for me, breakfast is all about sweet pork and carbs. Screw the eggs! Anyways, if you like eggs, I’m sure you know how to make them, and writing out a recipe for scrambled eggs is a waste of time for us both.
2 Tablespoons of canola Oil
1 yellow onion, diced
1 clove of garlic, degermed and minced
1 big pinch of paprika
1 small pinch of crushed chilli flakes
Salt and peper
1/4 cup Fresh flat leaf parsley, finely chopped
1/4 cup of real maple syrup
2 slices of thick-sliced Black Forest ham
Wash and peel the potatoes. Cut them in half lengthwise, then slice in 1/4 pieces. Heat canola oil in a large frying pan on medium heat. Saute potato slices for about 10 minutes. Add in onion, garlic, paprika and small pinches of sea salt and pepper. Mix and fry for another 8 minutes. In the last few minutes of cooking, turn up the heat to medium-high and perss down on the potatoes to crisp them up. Add fresh parsley and stir to coat the potatoes, then remove from the heat and cover to keep warm.
Heat a medium frying pan on medium-low heat. Add maple syrup and ham and cook until warmed though (about 3 minutes).
Fill your plate with a ton of home fries, a slice of ham and drizzle with hot maple syrup.
Yield: 2 servings