Loaded Hash Brown Breakfast Burger
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Loaded Hash Brown Breakfast Burger

with Streaky Bacon

Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

450 grams


1 sachet(s)

Roasted Spice and Herb Blend

8 rasher(s)

Streaky Bacon

60 grams

Red Leicester

(Contains Milk)

2 unit(s)

Burger Buns

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

1 sachet(s)

Maple Syrup

Not included in your delivery

3 unit(s)


2 tbsp

Plain Flour

2 tbsp

Tomato Ketchup


Nutritional information

Energy (kJ)3523 kJ
Energy (kcal)842 kcal
Fat34.9 g
of which saturates15.9 g
Carbohydrate91.2 g
of which sugars13.8 g
Protein40.6 g
Salt3.93 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Paper
Baking Tray
Large Bowl
Chopping Board
Large Frying Pan



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

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

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

d) Drizzle a generous amount of oil onto a lined baking tray. Place the potato onto the tray to create 4 equal piles.


a) Flatten each pile to approximately 1-2cm thickness. Drizzle each hash brownwith oil and bake on the top shelf of your oven, 15 mins.

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

c) Pop the bacon on the tray next to the potato hash browns and place back into the oven until golden brown and crispy, 10-15 mins.

d) Meanwhile grate the cheese and halve the burger buns.


a) 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.

b) When the hash browns and bacon have 3-5 mins remaining, drizzle the maple syrup over the bacon and sprinkle the cheese over the hash browns. Return to the oven until the cheese has melted.

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

d) Divide the ketchup (see pantry for amount) over the lids and bases of the burger buns. Top each base with two cheesy hash browns, followed by the bacon rashers and a fried egg.

e) Sandwich on the top bun to finish.