Hash Browns with Bacon Rolls

Grated potato and onion hash browns served with honey-glazed bacon rolls and roasted plum tomatoes for a hearty breakfast.

Bacon Potatoes Breakfast Savoury Brunch

Estimated Nutrition

Calories

460.1

kcal / serving

1840.4 kcal total

Carbs

35.7g

per serving

142.8 g total

Fat

28.1g

per serving

112.5 g total

Protein

16.1g

per serving

64.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

Large, free-range, beaten

GrainsCereals

Plain Flour

Standard white flour

Meat

pieces

Bacon

Thin rindless rashers

NutsSeeds

tsp

Sea Salt

For seasoning

tsp

Black Pepper

Freshly ground, for seasoning

tbsp

Thyme

Chopped

tbsp

Rosemary

Chopped

tbsp

Chives

Chopped

bunch

Rosemary

Fresh sprigs to serve

OilsFats

Olive Oil

For the potato mixture

Vegetable Oil

For frying

Other

Honey

Runny

Vegetables

pieces

Plum Tomatoes

Cut in half lengthwise

pieces

Potatoes

Medium, peeled and coarsely grated

piece

Onion

Small, peeled and coarsely grated

Method

Preheat the oven to 200°C.

Arrange halved seasoned tomatoes and rolled bacon on a tray.

Drizzle bacon with honey and bake for 20 minutes until crisp.

Grate potatoes and onion, then squeeze strongly in a cloth to remove liquid.

Mix the vegetables with egg, flour, herbs, salt, and olive oil.

Heat vegetable oil in a pan and add two tablespoons of mixture per hash brown.

Flatten the mixture and fry both sides until golden brown.

Serve hash browns topped with roasted tomatoes, bacon, and rosemary sprigs.