Friday, 3 September 2010

Corn on Toast with Hashbrowns





Ingredients:
Corn -1cup,frozen or fresh
Plain flour-1tbsp
Butter-1tbsp
Milk-1cup
Chedder cheese-1/2 cup
Black pepper to taste
salt to taste
English Mustard paste-1/4tsp
Chilli flakes-1/2 tsp(optional)
Mixed herbs-1/4tsp
Toasted bread slices-4-6


Method:
heat a butter in a pan,when it melts add flour and fry until the raw 
smell of the flour is gone.then add milk and stir continously until it thickens
a little now add pepper, salt,chilliflakes,mustard paste,mixed herbs mix well.
add corn and cheese,stir well cook for a 2 minutes and take out of fire.if the 
sauce is very thick you can add little more milk.Spoon a tbsp of mixture on toasted bread slices.Bake the slices in the oven for 5minutes at 200'C.Serve hot.


Hash browns


Ingredients:
Potatoes-2big
Salt to taste
Black pepper
Oil for shallow fry


Method:
Boil the potatoes nearly soft but firm.
Cool and peel the skin,grate the potatoes
season it with salt and pepper,mix gently.
Make patties out of the mixture and shallow
fry them with little oil.Cook until golden brown
on both sides.Serve hot.

9 comments:

Priya (Yallapantula) Mitharwal said...

wow Leena, what a lovely and great looking toast and hashbrowns :)

Shanthi said...

Absolutely delicious and creamy. lovely recipe

Chitra said...

Very nice ..new to me..first time here i guess.u have a cute blog.. Will be around :)

sonu said...

wow ! both the dishes look yum leena..i luv hash browns !

Ms.Chitchat said...

Yum yum yummy,looks delicious.

Sushma Mallya said...

I loved the recipe, white sauce with corn, cheese and herbs sounds so good, am sure very tasty too....

Jagruti જાગૃતિ said...

I would love to have those for my b'fast..looks inviting !

Smita said...

Nice recipe...looks yummy Leena..

Usha said...

Hashbrown with corn on toast..loved this unique combo...I would love to make this corn gravy and enjoy with thick rolled roti...only thing I will add is lots of cilantro and green chili. I got inspiration for new recipe..Thanks Leena.