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Bacon hash browns

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Serves 4

Easy

Total time: 40 mins

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Check out our hash browns with streaky bacon, spring onions and grated cheese. Make these crispy potato hash browns for an easy brunch recipe for four

Gluten free

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Make these bacon hash browns, then check out our classic hash browns, corned beef hash, potato cakes, brunch sharing board and more easy brunch ideas.

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal463
• fat31.8g
• saturates10.8g
• carbs18.9g
• sugars1g
• fibre1.9g
• protein24.2g
• salt2g

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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.

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