Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
Meanwhile, put the bacon into a pan and cook gently over a low heat until really crisp.
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.
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.
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.