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This dish requires very few ingredients and very little effort to make – easy but impressive!
Hash browns are very similar to potato rösti.
Pop a poached egg on top and away you go.
A few slices of avocado on the side are a nice extra but would increase the fat.
Hash browns can be quite bland, so make sure you season them well. The saltiness of the bacon will also enhance the flavour.
6 medium potatoes (Maris Pipers work best here)
salt and black pepper
2 small white onions, finely diced
2 eggs, beaten
olive oil, for cooking 100g streaky bacon poached eggs, to serve fresh chives, to garnish
Using the coarse side of a box grater, grate your potatoes onto a baking tray. Sprinkle 1 teaspoon of salt over the grated potatoes, then push them all to one edge of the tray. Pop your tray on a slant so that the potatoes are on the top and all the water is dripping to the bottom.
Let them sit like this for 20 minutes, then place your potatoes into a clean tea towel and squeeze out all the extra water. The key here is to make sure that your potato mixture is really dry so that the hash browns hold their shape when you cook them. Preheat your grill.
Put the grated potatoes in a bowl with your diced onions and beaten eggs and season well with salt and pepper, as hash browns can be quite bland otherwise. Divide the mixture into four portions.
Heat a non-stick pan and add your olive oil. Add the hash brown portions, working in batches if needed, and fry until golden brown on each side.
Meanwhile, grill your bacon until crispy and poach your eggs, one per person.
Serve the hash browns with the crispy bacon and a poached egg on top, then garnish with fresh chives.
Per serving: Calories 486kcal | Protein 25g Carbohydrates 45g | Fat 22g | Gluten Free
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