Nothing beats a soft-poached egg with old-fashioned, homemade hash browns and plenty of crispy bacon. Enjoy as a hearty breakfast or yummy brunch topped with fresh rocket
Soft-poached eggs with hash browns and crispy bacon
- HASH BROWNS
- 1 large egg, beaten
- 4 potatoes, peeled, coarsely grated and squeezed
- ½ small onion, grated and squeezed
- salt and freshly ground black pepper, to taste
- vegetable oil, for frying
- 6 large soft-poached eggs
- crispy streaky bacon, to serve
- fresh rocket, to serve
- sweet chilli sauce, to serve
For the hash browns, combine all of the ingredients, except for the oil, in a large bowl and season well.
Heat the vegetable oil in a large non-stick frying pan over medium-high heat. When the oil is hot, add spoonfuls of the potato mixture to the pan and flatten with the back of a spoon.
Fry until golden and crisp, about 2 – 3 minutes on each side. Remove from the pan and drain on paper towel.
To serve, place the hash browns on a serving platter, top with a soft poached egg, crispy streaky bacon and lots of fresh rocket.
Serve with sweet chilli sauce on the side.
I enjoy spicy food and the sweet chilli adds just a touch. For those who prefer more of a bite, add some chopped fresh red chilli to the mix for a fresh, spicy flavour burst.