Cheesey Breakfast Potatoes

Just done a twice round Philip’s fridge brunch on Sunday morning, post Saturday at the Lowry Art Exhibition and Café Spice Nemaste for dinner in London this weekend.

Take one red onion, a few potatoes, a can of chick peas and about 100g of mature Cheddar cheese. Finely dice the onion and potatoes and sauté until cooked, add the chick peas and warm through then season with Marigold vegetable stock powder, salt & pepper to taste. Before serving turn off the gas, add the finely cubed Cheddar then cover with a lid and give the cheese a few moments to melt in.

Serve with a fried egg.