Baby Led Weaning Hash Brown Potato Cakes
We are just back from a two week break in Spain and the difference in Felix from when to left to when we got back is incredible. He started leap six while we are away and we’ve noticed that as well as gaining a lot of hair on his head, he’s becoming much more adept at getting food in his mouth. The mess has reduced massively as his pincer grip has improved and he’s enjoying a much wider range of foods now he’s able to pick them up.
I must admit that on holiday we were pretty lazy with baby led weaning and he ate quite a few pouches, lots of bread and skipped quite a few meals as it was so hot. So now we’re back, it’s time to get back to routine and keep the healthy food coming. The cupboards were totally bare when we returned apart from eggs (which I always have a huge supply of in the fridge), potatoes (another staple) and frozen veg and this is how this baby led weaning hash brown potato cake recipe was born. I’m all about throwing together a few staple ingredients to create something yummy for the boys.
Grating sharp cheddar into the potato hash mix gives these potato cakes all the flavour you need, however if you want to add some spices such as pepper, cumin, paprika, onion powder or garlic, feel free to do so. Those spices will only add depth to the potato cakes’ flavour.
These baby led weaning hash brown potato cakes can be batch cooked and stored in the fridge or frozen. As always, make sure they’re fully defrosted before reheating and reheat in the toaster or under the grill for 5-10 minutes. Alternately, they can be served cold.
You can serve them whole or cut into strips, depending on how old your baby is. They’re perfect to throw into a lunchbox for a snack on the go and are a rest accompaniment to an evening meal main dish of fish or meat.
Let me know if you try them and what you think. I literally cannot stop myself from eating them when I make a batch!