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Hash Browns

Cheese & Bacon Hash Browns

Cilona Basement Bakehouse

Add a deliciously cheesy twist to your breakfast with some beautiful Cheese & Bacon Hash Browns! Special thanks to Basement Bakehouse for this amazing recipe.

By Cilona A.K.A Basement Bakehouse


Ingredients

Nutrition

Macros – 8 Servings

  • Calories: 85kcal
  • Protein: 7g
  • Carbs: 3g
  • Fats: 7g

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Nutritional comparison

Compare Cliona's Recipe Standard Recipe Difference
Calories 85 330 -245
Protein 7g 8g -1g
Carbs 3g 31g -28g
Fat 7g 21g -14g

Method:


  1. Cut the bacon into small pieces, and fry until crispy. Set aside to cool. Wash and dry the frying pan.
  2. Grate the potatoes into a bowl using a regular cheese grater.
  3. 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.
  4. Tip the potato onto a few sheets of tissue or a clean, dry cloth. Pat dry, removing as much water as possible.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Keep the first batch warm in the oven whilst you make the rest, and then serve with a sprinkling of onions alongside your breakfast!
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