Homemade Hash Brown & Maple Bacon Breakfast Bap

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.