In the December 2010 issue of Burke’s Backyard magazine, on sale now, Elizabeth Swane has some great ‘tomato-troubleshooter’ tips for gardeners everywhere.
Everyone loves to have a go at growing tomatoes, and while they might be the tastiest home-grown crop they aren’t always the easiest. So check out Elizabeth’s tips to make sure you crop is the best ever.
And as a bonus for Don’s radio show listeners, we have a best-ever breakfast special recipe featuring tomatoes.
Tracy Rutherford’s hash browns with tomatoes and poached eggs
4 Sebago potatoes (200g each)
2 tablespoons chopped chives
spray olive oil
3 Roma tomatoes, quartered lengthways
2 teaspoons white vinegar
4 eggs
1. Preheat the oven to 210°C. Peel the potatoes and cut in half crossways. Place into a saucepan, cover with water and bring to the boil. When the water boils, start timing for 7 minutes, until the potatoes are par-boiled. Drain, and leave until just cool enough to handle.
2. Grate the potatoes coarsely. The outside will be cooked and fluffy, and the inside will be firm and have a slightly sticky texture which helps to bind the patties. Place the grated potato into a bowl, season well with salt and freshly ground black pepper and add the chives. Mix well, then shape 1/4 cupfuls of mixture into patties (this should make 8).
3. Arrange the hash browns and the tomatoes onto lightly oiled oven trays and spray with olive oil. Bake for 30 minutes, until the potatoes are golden.
4. Just before the hash browns and tomatoes are ready, bring a medium saucepan of water to the boil. Add the vinegar, and reduce the heat so that the water is just simmering. Break an egg into a cup, then slide into the water. Repeat with the remaining eggs. Cover the pan and turn off the heat. Leave for 3 minutes, then lift from the pan with a slotted spoon, and serve immediately with the hash browns and tomatoes.
