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A great comforting weekend breakfast when you have time to prepare something different.

This is a very easy recipe to make for family and friends (when we’re able to see them again). Crispy, but soft and light, potato pancakes served with low fat turkey rashers, and grilled tomatoes. Perfect for breakfast or brunch.

Serves 2.

1 egg, beaten,

15g self – raising flour

225g baking potato, peeled

Low – fat cooking spray

4 turkey rashers (or bacon medallions if you prefer)

2 tomatoes, halved

Salt and freshly ground black pepper

Method

Preheat the grill, mix the egg and flour together to form a batter

Coarsely grate the potato the squeeze out any excess moisture. Stir the potato into the batter and season with salt and pepper.

Lightly coat a non – stick frying pan with low – fat cooking spray then spoon the potato mixture into the pan as four separate pancakes.

Cook over a medium heat for 3 minutes each side until golden brown

Reduce the heat, cover the pan and cook for 2 minutes more to cook the pancakes through.

Meanwhile, grill the turkey rashers and halved tomatoes for about 5 minutes, or until cooked to your liking.

Serve the pancakes with the turkey rashers, grilled tomatoes and a sprinkle of pepper.