A mouth-watering breakfast is a good way to kick start the New Year. David Woods, executive head chef at the Sofitel Hotel, based at Gatwick’s north terminal, has the perfect brunch recipe.
If you are feeling a little jaded after the New Year’s Eve celebrations and looking for a lay in, then this cooked brunch is sure to do the trick.
It’s a cross between a hash and the beautiful serrano ham and potato dish I had while on holiday in Barcelona. It was so delicious, I ordered it twice.
The potatoes can be parboiled in advance and kept in the fridge for when you are ready to make the brunch. Choose a variety of potato like Rooster that doesn’t fall apart when cooked.
I’ve added chopped, cooked beetroot – not the pickled variety – which adds a lovely splash of colour to the dish and gives it a subtle sweetness to complement the smoky Serrano ham. Beetroot also contains some great health benefits. It’s packed with vitamins and nutrients that boost the immune system helping you to fight off infection.
And it can help detox the liver – perfect if you have over indulged the night before.”
La Brasserie is Sofitel’s 2 AA rosette restaurant. To book, call 01293 567070 and select 3 for dining. Alternatively, email email@example.com.
New Year’s Day Brunch
500g potatoes, peeled and cubed
½ bunch spring onions, sliced
2 small cooked beetroots, diced
100g slices of Serrano ham – or you can use Parma ham
Handful of chopped fresh parsley
2 tabs olive oil
1 tab of vegetable oil for the eggs
Put the cubed potatoes into a pan of salted water and bring to the boil. Simmer for a few minutes until the potatoes are parboiled, but still holding their shape. Place into cold water then drain. Store in the fridge for up to two days until you are ready to fry them.
Heat the olive oil in a large frying pan and add the potatoes. Fry until golden. Add the spring onions and diced beetroot. Continue to fry for a few minutes until the beetroot is hot and the spring onion has just started to soften. Stir in the Serrano ham, and parsley.
In a small frying pan, heat the vegetable oil and fry the eggs until the white has just cooked.
To serve, toss the parsley through the cooked potatoes and pile onto two plates. Top each with the fried eggs.
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