A tasty cooked breakfast with a pancake and hashbrown twist!
Sieve the flour in to a mixing bowl, create a well in the middle, add the egg and slowly pour in half of the milk. Mix the ingredients together to form a thick batter, add extra milk if too thick. Melt coconut oil in a frying pan and spoon one tablespoon of the pancake mixture in to the pan and cook for 30 seconds or until set. Flip the pancakes and cook for a further 30 seconds. Keep in the oven on a very low temperature to keep warm.
Grate the potatoes and onions into a clean tea towel, squeeze out the liquid and place in a large mixing bowl. Add the egg, salt and pepper and mix. Heat oil in a frying pan, add spoonfuls of the potato mixture and flatten into patties until browned and crisp and flip over. (Around 2 - 3 minutes).
Meanwhile fry the bacon and eggs in a frying pan and get the toast ready! Serve with orange juice and coffee or tea.