The Toad in the Hole that I grew up with was an egg fried inside a slice of bread with a circle cut out of the center. This is different. Classic English Toad-in-the-Hole is chewy, eggy, slightly sweet batter surrounding sausages, traditionally English bangers. If you’ve ever had a popover, the taste and texture is similar. We have a favorite neighborhood butcher who makes their own sausages as our source for the bangers. You can really use whatever kind of sausage you like and that is readily available to you. My kids don’t care for the bangers, so we usually throw in some traditional breakfast sausage as well. We just have to remember where we put which kind of sausage in the pan. For lazy weekends at home, or brunches with company, this is a recipe that I intend to use forever.
Banana Walnut Oatmeal is my go-to “home alone for breakfast on a weekend” recipe. My husband tolerates oatmeal if it appears suddenly, but he doesn’t seek it out; he’d rather have muffins. The kids won’t touch it. I have always liked it, even plain, but this simple recipe takes it up another notch from just warm and comforting to downright tasty. The addition of the maple syrup and the banana give it a balanced sweetness without adding any extra processed sugar. I make this recipe pretty much as written, although I don’t measure the nuts; I just use a small-ish handful, give them a chop and mix them in to the whole batch. If, like me, you are cooking this for just yourself, the second serving that this makes will reheat well the next day.
Mashed Potato Pancakes is a smart recipe to have on hand because it uses leftover prepared mashed potatoes as its base. It makes for a nice, warm breakfast on a cold fall day. For both reasons, it is the perfect day-after-Thanksgiving breakfast. We serve the pancakes with little cups of applesauce or a slightly tart jelly.
The linked recipe has changed from the original. What follows is the recipe as I originally printed it.
Mashed Potato Pancakes
from Gourmet Magazine
2 C mashed potatoes
1 large egg, beaten lightly
6 Tbs all-purpose flour
2 Tbs grated onion
2 Tbs chives
salt and pepper
Preheat oven to 250 degrees.
In a bowl, combine the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, chives, and salt and pepper, to taste. In a large heavy skillet, heat 1/8 inch of vegetable oil over moderately high heat until it is hot but not smoking. Fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown. Serve with applesauce.