*This recipe is gluten-free according to industry standards
Ingredients
- King Edward potatoes 500g, peeled
- streaky bacon 6 rashers, finely chopped
- spring onions 2, sliced
- cheddar 100g, grated
- vegetable oil 2 tbsp
- eggs 4 (we used Clarence Court Burford Browns)
- brown sauce to serve
Method
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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.
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Step 2
Meanwhile, put the bacon into a pan and cook gently over a low heat until really crisp.
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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.
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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.
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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.
Nutritional Information
- Kcals 463
- Fat 31.8g
- Saturates 10.8g
- Carbs 18.9g
- Sugars 1g
- Fibre 1.9g
- Protein 24.2g
- Salt 2g