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Sprout hash browns recipe

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This recipe is simple to make and can be served as a breakfast, brunch or even a side dish, perfect for any time of the day. Try it today and enjoy the delicious and nutritious taste of sprouts in a crispy hash brown form. See method

Serves Serves 2 with 4 leftover hash browns
16 mins to prepare and 14 mins to cook
444 calories / serving
Vegetarian
Dairy-free

Ingredients

350g floury potatoes, peeled and coarsely grated
3 medium eggs
1 tbsp plain flour
200g pack peeled sprouts, trimmed and finely shredded
2 tbsp vegetable or sunflower oil
4 rashers smoked streaky bacon (optional)
200g cherry tomatoes

Each serving contains

Energy
1850kj
444kcal 22%
Fat
29g 42%
Saturates
7g 34%
Sugars
7g 8%
Salt
1.9g 32%

of the reference intake
Carbohydrate 23g Protein 19.6g Fibre 4.8g

Method

Put the grated potato in a clean tea towel and squeeze out as much liquid as you can. Tip into a large mixing bowl with 1 egg, the fl our, ¼ tsp salt and some black pepper. Stir in the shredded sprouts, then divide the mixture into roughly 8 portions in the bowl with a cutlery knife.
Heat 1 tbsp vegetable oil in a large nonstick frying pan over a low-medium heat. Spoon in 3-4 hash brown portions and flatten into patties about 1cm thick. Fry for 2-3 mins each side until golden and crispy. Keep under foil while you cook the rest.
Meanwhile, preheat the grill to its highest setting. Line a baking sheet with foil and add the bacon rashers, if using, and tomatoes. Season the tomatoes, drizzle with 1 tsp oil, then grill for 4-8 mins, turning the bacon halfway, until crispy.
Wipe out the hash brown pan with kitchen paper and add the remaining oil over a medium heat. Crack in the remaining eggs and fry for 2-3 mins until cooked to your liking. Serve with crispy bacon, if using, hot tomatoes and the sprout hash browns.

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