Lover's Loaded Hash-Brown
with Bacon Rashers, Avocado and Chive Sour Cream
- Milk
- Egg
- Mustard
- Milk
- May contain traces of allergens
Ingredients
450 grams
Potatoes
1 bunch(es)
Chives
1 unit(s)
Garlic Clove
80 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
17 grams
Wholegrain Mustard
(Contains: Mustard)
1 pinch
Chilli Flakes
10 grams
Chicken Stock Paste
6 rasher(s)
British Streaky Bacon
125 grams
Baby Plum Tomatoes
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Avocado
Not included in your delivery
1 unit(s)
Egg
2 tbsp
Plain Flour
Nutritional information
Utensils
Instructions
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) Finely chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press).
a) Place the grated potato in a large, clean bowl along with one third of the chives, the grated hard Italian cheese, wholegrain mustard, chilli flakes, chicken stock, the egg and flour (see pantry for both amounts). Season generously with pepper, then mix to combine.
b) Pop the potato mixture on a large lined baking tray.
c) Using your hand, shape the potatoe into the shape of a heart, approximetaly 1-2cm thick.
d) Drizzle with oil and pop onto the top shelf of your oven until crisp and golden, 20-25 mins.
a) Meanwhile, halve the baby plum tomatoes.
b) Put the tomatoes on another large lined baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer.
c) Lay the bacon in a single layer onto the lined baking tray alongside the tomatoes
d) When the giant hash brown has 10-15 mins remaining, bake the tomatoes and bacon on the middle shelf of your oven until the bacon is golden brown and crispy and the tomatoes are soft, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Meanwhile, in a small bowl, combine the sour cream and half the remaining chives, and season with salt and pepper.
b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.
c) Once baked, carefully transfer the hash brown to your serving plate.
d) Top with the avocado slices, bacon and tomatoes. Dollop on the chive soured cream and sprinkle over the remaining chives to finish.
Enjoy!
