Brekkie Bites and Cheesy Hashbrowns
SERVES
4
PREP TIME
10 mins
COOK TIME
15 mins
Hashbrown is another fantastic versatile piece that can be served throughout all day parts of the menu including a handy cocktail party or handheld snacking option whatever your business orientation the options are endless.
INGREDIENTS
- 400g Pontiac or red potato, grated
- 60g butter
- 100g Tasty cheese, grated
- 1 egg, whisked
- 1/4 bunch chives, chopped
- handful oregano
- Chilli tomato sauce
- Olive oil
- salt & pepper
Calories
153.8
Carbs
7.5g
Sugar
0.3g
Protein
6g
Fat
11.4g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Pre-heat oven to 180c. Peel and grate potatoes.
- Drop the grated potato into a bowl of ice water. Strain and squeeze ice water from shredded potato.
- In a clean mixing bowl add the crushed Angel Bay breaky bites, butter, cheese, eggs, chives, oregano, salt and pepper with the grated potato – mix well.
- Tightly form the hash brown mixture into 8 – 12 even balls. Heat a large heavy fry pan over a medium heat with a good dash olive oil. Place the hash brown ball onto the fry pan, press down lightly keeping a slightly blocky shape.
- Once the hash brown has turned golden brown, flip and continue cooking until the second side is also golden brown. If required finish the hash brown in the oven for a further ensuring they are fully cooked and fluffy inside. but I love the deep caramelised crispy pan fried finish on these.
- Serve with spike chilli tomato sauce or any preferred condiment.
