Hi, welcome to this weeks recipe. These Hash browns make for a great lunch.
- Bacon, roughly chopped into small chunks / x400g (cheaper to get from either the market or any supermarket economy brand)
- Potato, left whole / x4
- White Onion, roughly diced / x1
- Garlic, roughly diced / x2 cloves
- Mushroom, roughly sliced / x150g
- Butter, 100g slightly warmed / x150g
- Salt & Pepper / pinch of both
- Olive Oil / x2 tbsp (vegetable oil is cheaper)
- Boiling Pan / x1 (large enough to boil the potatoes, whole)
- Frying Pan / x1 (large enough to fry onions, mushrooms and bacon)
- Grater / x1 (to grate the potato)
- Chopping Board / x1
- Knife / x1
- Oven Proof Tray / x1 (Large enough to hold all the hash browns)
1) Firstly, boil and grate the potato;
- Peel all of the potatoes and place them whole into a large boiling pan. Fill this with cold water until the potatoes are submerged and bring to the boil.
- Once boiling cook for around 8-10 minutes (you only want to part boil the potatoes so that they can be grated). When the potatoes are part cooked place the pan under a cold, running tap and leave for 10 minutes until cool (the potatoes will retain the heat so make sure they are cold throughout).
- Grate all the potato and squeeze the water and starch out completely and then leave to one side.
2) Next, cook the rest of the ingredients and combine;
- Heat a little oil in a large frying pan on a high heat and add the onion and garlic and fry for 2-3 minutes until translucent.
- Add the bacon and continue to fry for a further 5 minutes until it has started to cook.
- Add the mushrooms and continue to cook for a further 5 minutes until all ingredients are cooked, leave this aside to cool.
3) Lastly, mix all ingredients, shape and bake;
- Pre heat the oven to 180 degrees centigrade. Next mix the grated potato and all the contents of the pan together and combine with the warm butter and season, mix this together using your hands.
- Once mixed, shape the hash browns into rings and place on an oven proof tray with a little oil underneath to stop them from sticking (if you don’t have shaping rings then cut a baked bean tin in half and use that).
- Place these in the oven for 20-25 minutes until golden brown and hot throughout. Serve with a little salad and a sprinkle of cheese for a great lunch.
Serve with a mixed salad of your choice in the middle of the plate and stack the hash browns around the bowl. They taste great if you sprinkle with a little cheese too.
Otherwise serve them with some scrambled eggs or baked beans (or both) and have an English breakfast with a twist.
I hope you all enjoy the recipe. As always I would love to hear feedback and am happy to answer questions or requests. You can now also follow me on twitter @sebbyholmes.