Ingredients
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8 bacon rashers
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4 ripe egg tomatoes, halved lengthways
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1 tablespoon olive oil
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3 desiree potatoes, peeled, grated
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70g (1/2 cup) frozen corn kernels
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2 tablespoons chopped fresh basil
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125ml (1/2 cup) vegetable oil
Method
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1Preheat oven to 200°C. Place the bacon and tomato in a roasting pan and drizzle over olive oil. Bake in oven for 10 minutes or until bacon is crisp. Reduce oven temperature to 100°C.
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2Meanwhile, place potato in a colander and use your hands to squeeze out excess moisture. Transfer to a bowl. Stir in corn and basil. Season with salt and pepper.
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3Heat the vegetable oil in a non-stick frying pan over medium heat. Spoon one-quarter of the potato mixture into the pan and flatten to a 10cm disc. Cook for 4-5 minutes each side or until crisp. Transfer to a heatproof plate and place in oven to keep warm. Repeat, in 3 more batches, with remaining potato mixture.
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4Divide the hash browns, bacon and tomato among serving plates to serve.
Source: taste.com.au
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