Egg & bacon hash browns

Name: Egg & bacon hash browns
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 77 g pack Cooks' Ingredients Diced Smoked Pancetta; 4 eggs; 500 g essential Waitrose potatoes, peeled and grated; ½ small onion, grated; 25 g essential Waitrose Grated Parmigiano Reggiano; rocket leaves, to serve

A hearty brunch of soft boiled eggs with pancetta and Parmigiano Reggiano cheese hash browns.

3 out of 5 stars(1) Rate this recipe

Serves4
CourseBrunch
Prepare5 mins
Cook20 mins
Total time25 mins

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Ingredients

77g pack Cooks' Ingredients Diced Smoked Pancetta
4 eggs
500g essential Waitrose potatoes, peeled and grated
½ small onion, grated
25g essential Waitrose Grated Parmigiano Reggiano
rocket leaves, to serve

Method

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.
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.
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.