Name: Lover's Loaded Hash-Brown with Bacon Rashers, Avocado and Chive Sour Cream
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 1 bunch(es) Chives; 1 unit(s) Garlic Clove**; 80 grams Grated Hard Italian Style Cheese; 17 grams Wholegrain 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; 1 unit(s) Avocado; 1 unit(s) Egg; 2 tbsp Plain Flour

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Recipes

British Recipes

Lover's Loaded Hash-Brown

with Bacon Rashers, Avocado and Chive Sour Cream

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Allergens:

Milk

•Egg

•Mustard

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 20 minutes

DifficultyEasy

Ingredients

serving amount

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

Energy (kJ)3592 kJ

Energy (kcal)858 kcal

Fat52.9 g

of which saturates21.7 g

Carbohydrate58.6 g

of which sugars7.3 g

Dietary Fibre8.8 g

Protein40 g

Salt3.5 g

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

Utensils

•Chopping Board

•Large Bowl

•Sieve

•Garlic Press

•Grater

•Knife

•Baking Tray

•Baking Paper

•Small Bowl

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!