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Hash Brown Stacks
By Andy | September 14, 2008
Hash Brown Stacks
Serves 4
Prep time : 10 minutes
Cooking time : 45 minutes
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Ingredients
2 large Roma tomatoes, halved.
2 large potatoes, grated. Use a clean tea towel to remove excess moisture by bundling and twisting the top of the towel.
4 rashers of bacon.
4 large eggs.
1 tablespoon white vinegar.
200 grams baby spinach, washed and dried.
Salt and pepper to season.
Olive oil for frying.
Shaved parmesan, to serve.
Method
Preheat an oven to 180C.
Place tomatoes in a baking dish, cut side up.
Season with salt and pepper, drizzle lightly with olive oil and bake for 45 minutes.
While the tomatoes bake, fry off the bacon until slightly crispy, remove and place in oven to keep warm.
heat 1 cm of olive oil in a pan over medium heat.
Season the grated potato and form 4, 2cm thick patties.
Fry until golden on each side, about 6 minutes per side then remove and place in oven to finish cooking.
Heat water to a depth of 5 cm in a large saucepan until just simmering.
Add the vinegar to this water.
Time the following egg cooking to be ready by the time the tomatoes have finished baking.
Crack each of the eggs into a glass.
Swirl the water, pour each egg in gently and allow 30 seconds for a white mass to form.
Cook eggs for 3-4 minutes for soft poached, 4-5 for medium and 6-8 for hard yolks.
Just before serving, heat the spinach in a dry pan with a spray of olive oil until wilted.
Serving
Using the potatoes as a base, form stack with the tomato, bacon, egg and spinach.
Top off with shaved parmesan and cracked pepper.
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