Ingredients

Steps

• 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.