
Hash browns with gruyère & pancetta
Potato, pancetta, eggs and cheese combine in this classic brunch recipe, perfectly crispy on the outside and fluffy on the inside
- 800g Maris Piper or King Edward potatoes
- 1 ½ tbsp olive oil
- 1 small onionfinely diced
- 2 garlic cloves
- 75g pancettadiced
- 50g gruyèregrated
- small pack parsleychopped
- 2 large eggslightly beaten
- roasted cherry tomatoesand mushrooms, to serve (optional)
Nutrition: per serving
- kcal356
- fat17g
- saturates6g
- carbs35g
- sugars2g
- fibre4g
- protein15g
- salt0.9g
Method
step 1
Peel the potatoes, cut them into large chunks and put them in a saucepan of cold salted water. Bring to the boil and simmer for 15 mins until just cooked (do not overcook or the potatoes will absorb too much water).
step 2
Meanwhile, heat 1⁄2 tbsp of the olive oil in a small pan. Add the onion, garlic and a pinch of salt, then cover and cook over a low heat for 15-20 mins until the onion is soft and starting to caramelise. If the onion starts to catch, add a splash of cold water. Remove the onion and garlic, then fry the pancetta in the same pan until the fat has melted and the pancetta is crisp.
step 3
Drain the potatoes and allow to steam-dry. Once cool enough to handle, chop the potatoes into 1cm dice and mix in a bowl with the pancetta, gruyère, parsley, beaten eggs, onion and garlic. Season generously with black pepper.
step 4
Heat 1 tbsp of the oil in a large non-stick frying pan. Gently tip in the potato mixture and press down with the back of a large spoon. Fry over a medium heat for 15 mins until the bottom is golden brown. Tip the hash brown onto a plate, then slide back into the pan, cooked-side up. Cook for another 15 mins until golden and hot. Serve with roasted tomatoes and mushrooms, if you like.