Bacon hash browns

40 MINUTES | SERVES 4 | EASY | GF

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

• 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 Ω 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.

PER SERVING 463 KCALS | FAT 31.8G SATURATES 10.8G | CARBS 18.9G | SUGARS 1G FIBRE 1.9G | PROTEIN 24.2G | SALT 2G