Syn Free Cheese & Bacon Hash Browns

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Delicious breakfast hash browns using your HexA!

minutes

Ingredients

Cut the bacon into small pieces, and fry until crispy. Set aside to cool. Wash and dry the frying pan.
Grate the potatoes into a bowl using a regular cheese grater.
Transfer the grated potatoes into a sieve and run under a cold tap until the water running out of the bottom turns clear. Press the potatoes down to get rid of as much water as possible.
Tip the potato onto a few sheets of tissue or a clean, dry cloth. Pat dry, removing as much water as possible.
Put the potatoes back into a bowl, and crack in the egg. Chop the spring onions and add the bacon and cheese. Mix together. Season with salt & pepper to your taste.
Put your frying pan back over a medium heat and spray with Fry Light. As the Fry Light begins to bubble spoon heaped tablespoons of your potato mixture into the frying pan, leaving a good sized gap between each one.
When you\'ve got as many as you can fit into the frying pan, use the bottom of a glass to press them down slightly until they\'re the size/thickness you want, but making sure not to make them too thin as they won\'t flip if they are. I made mine about 1.5cm thick.
Allow to fry for about 4 minutes on each side, or until brown and crispy, pushing any stray bits back in and pressing each hash brown with a spatula occasionally to bind the mixture together.
Keep the first batch warm in the oven whilst you make the rest, and then serve with a sprinkling of onions alongside your breakfast!

✅ Egg

✅ Dairy