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Hash browns with bacon and roasted tomatoes

  • 0:10 Prep
  • 0:30 Cook
  • Makes 4


  • 8 bacon rashers
  • 4 ripe egg tomatoes, halved lengthways
  • 1 tablespoon olive oil
  • 3 desiree potatoes, peeled, grated
  • 70g (1/2 cup) frozen corn kernels
  • 2 tablespoons chopped fresh basil
  • 125ml (1/2 cup) vegetable oil


  • 1
    Preheat 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.
  • 2
    Meanwhile, 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.
  • 3
    Heat 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.
  • 4
    Divide the hash browns, bacon and tomato among serving plates to serve.

Source: taste.com.au


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