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Egg & bacon hash browns
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77g pack Cooks’ Ingredients Beechwood Smoked Diced Pancetta
4 large Waitrose British Blacktail Free Range Eggs
500g essential Waitrose potatoes, peeled and grated
½ small onion, grated
25g essential Waitrose Grated Parmigiano Reggiano
Rocket leaves, to serve
1. Fry the pancetta in a large non-stick frying pan over a high heat for 8 minutes until golden. Place the eggs in a medium pan, cover with cold water and bring to boil. Simmer for 4½ minutes. Remove from the pan and set aside to cool slightly. Remove the shells.
2. Add the grated potato and onion to the frying pan. Season well and mix to coat in the pancetta fat. Press down with the back of the spoon and cook for 5 minutes or until the base is golden.
3. Preheat the grill to high. Sprinkle the cheese over the potato mixture and cook under the grill for 2-3 minutes or until golden. Cut the hash brown into 4. Serve topped with an egg and some rocket leaves.
rich in vitamin c
Typical values per serving:
This recipe was first published in November 2016.