Homemade Hash Brown & Maple Bacon Breakfast Bap

Name: Homemade Hash Brown & Maple Bacon Breakfast Bap Serves 2 | with Cheddar Cheese and a Fried Egg
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 1 sachet(s) Roasted Spice and Herb Blend; 8 rasher(s) British Streaky Bacon; 60 grams Mature Cheddar Cheese; 2 unit(s) Burger Buns; 1 sachet(s) Maple Syrup; 3 unit(s) Egg; 2 tbsp Plain Flour; 2 tbsp Tomato Ketchup

Serves 2 | with Cheddar Cheese and a Fried Egg

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This is no ordinary Breakfast Bap. Enjoy this loaded bap filled with maple bacon and homemade hash browns covered in melted cheese for an epic start to the day.

Tags:

Egg(s) not included

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Roasted Spice and Herb Blend

8 rasher(s)

British Streaky Bacon

60 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten May contain traces of: Milk, Egg, Soya)

1 sachet(s)

Maple Syrup

Not included in your delivery

3 unit(s)

Egg

2 tbsp

Plain Flour

2 tbsp

Tomato Ketchup

Nutritional information

Energy (kJ)3514 kJ

Energy (kcal)840 kcal

Fat34.8 g

of which saturates15.1 g

Carbohydrate90.7 g

of which sugars13.9 g

Protein40.9 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Bowl

•Sieve

•Grater

•Large Frying Pan

•Pan

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Coarsely grate the potatoes (no need to peel).

c) Place the grated potatoes in a fine sieve over a large bowl and squeeze the potato to remove some of the liquid, 1-2 mins. Discard the liquid.

d) Place the grated potato in a large, clean bowl along with the roasted spice and herb blend, one third of the eggs and the flour (see pantry for both amounts). Season generously with salt and pepper, then mix to combine.

a) Drizzle a generous amount of oil onto a lined baking tray.

b) Place the potato mixture onto the tray in 4 equal piles. Flatten each pile to approximately 1-2cm thickness. Leave some room on the tray for your bacon to be added in step 3.

c) Drizzle each hash brown with oil and bake on the top shelf of your oven, 15 mins.

a) When the hash browns have cooked for 15 mins, remove them from the oven and flip over using a spatula.

b) Lay the bacon on the tray next to the potato hash browns and return to the oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

a) Meanwhile grate the cheese.

b) Heat a drizzle of olive oil in a large frying pan on medium-high heat. Once hot, crack in each egg (see pantry for amount) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.

a) When the hash browns and bacon have 3-5 mins remaining in the oven, drizzle the maple syrup over the bacon and sprinkle the cheese over the hash browns.

b) Return to the oven until the cheese has melted, 3-5 mins.

c) Pop the burger buns in the oven to warm, 2-3 mins.