Canapé hash browns with soured cream and crispy bacon
- Alexina Anatole
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Makes 28
Easy
Prep: 20 mins
Cook: 20 mins
0 reviews
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Golden, crisp and endlessly moreish, these bite-sized hash browns can be made well ahead of time
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Try our canapé hash browns with soured cream and crispy bacon, then check out our bubble and squeak, corned beef hash, brunch sharing board, potato cakes and more easy brunch ideas.
The canapé hash browns can be cooked in advance and frozen, then reheated in a medium-hot oven until crisp again – it is best to slightly undercook them in the pan if doing this.
Canapé hash browns with soured cream and crispy bacon recipe
Ingredients
Nutrition
HASH BROWNS
-
350g floury potatoes (such as Maris Piper)
peeled
-
1 small onion
peeled
-
40g potato starch or plain flour
-
1 small egg
beaten
-
vegetable oil
for frying
TO SERVE
-
130g diced pancetta
fried until crisp
-
soured cream
-
chives
finely sliced
Nutrition: per serving
- kcal47
- fat3g
- saturates1g
- carbs4g
- sugars0.3g
- fibre0.4g
- protein1g
- salt0.3g
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Method
-
step 1
Shred the potatoes and onion using the wide julienne attachment on a food processor (or grate by hand using the coarse side of a box grater). Transfer to a clean tea towel and squeeze out as much liquid as possible.
-
step 2
Tip the potatoes and onions into a bowl, and sprinkle over the potato starch or flour. Season with ¼ tsp salt and a few grinds of black pepper. Toss until evenly coated. Add the egg and mix until combined.
-
step 3
Line a plate with a few sheets of kitchen paper and put it next to the hob. Warm a 1cm depth of oil in a heavy-based frying pan over a medium heat. Twist some of the potato and onion strands onto the end of a fork (a bit like you would cooked spaghetti) and transfer to the hot oil, using another fork to carefully push the pile off and into the pan – it should sizzle as it hits the oil. Fry for 1-2 mins per side until crispy and golden, then transfer to the lined plate once cooked (you’ll need to do this in batches).
-
step 4
Top each hash brown with ½ tsp of soured cream, some of the fried pancetta and the finely chopped chives.
More Christmas canape recipes
Authors
Alexina Anatoletalent resident
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