Bacon hash browns
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 500g King Edward potatoes, peeled
- 6 rashers streaky bacon, finely chopped
- 2 spring onions, sliced
- 100g cheddar, grated
- 2 tbsp vegetable oil
- 4 (we used Clarence Court Burford Browns) eggs
- to serve brown sauce
Method
- STEP 1
Put the potatoes whole into a large pan and fill with cold water. Bring to a simmer, then cook for 8 minutes or until starting to soften round the edges. Drain really well, allow to cool, then coarsely grate the potatoes into a bowl.
- STEP 2
Meanwhile, put the bacon into a pan and cook gently over a low heat until really crisp.
- STEP 3
Tip the bacon and any fat plus the spring onions and cheddar into the bowl of grated potato, add lots of seasoning and mix well.
- STEP 4
Heat 1 tbsp of vegetable oil in a 22cm non-stick frying pan and cook ½ the mix, squashing it down with a spatula into a patty. Cook for 5 minutes or until crisp, then flip and repeat. Keep warm in a low oven while you fry the other one, then keep both warm in a low oven.
- STEP 5
Fry the eggs to your liking, then cut the hash browns in 1/2 and serve each with an egg and brown sauce, if you like.
