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How to make Egg and bacon hash brown tray bake

Yield = 6
Prep time: 0:20
Cook time: 0:35
Total time: 0:55

Ingredients

  • 6 (about 700g) Desiree potatoes, grated with skin on
  • 35g butter, melted
  • 1 tablespoon self-raising flour
  • 6 large (about 400g) rashers bacon, rind trimmed
  • 60g baby spinach leaves
  • 6 eggs
  • 2 tomatoes, deseeded, finely chopped
  • 1/2 small red onion, finely chopped
  • 1/2 teaspoon balsamic vinegar

Method

  • Step 1 Preheat oven to 220C/200C fan forced. Line a 25.5 x 36cm baking dish with baking paper. Rinse the grated potato under cold running water. Place in a clean tea towel and squeeze out excess moisture.
  • Step 2 Place the potato in a large bowl. Pour over the butter and toss to combine. Add the flour, then season. Use hands to toss again until combined. Spread the potato mixture evenly in the prepared dish and bake for 15 minutes.
  • Step 3 Use the back of spoon to make 6 indents in the potato mixture. Fold the bacon rashers into little cup shapes and place inside indents. Place the spinach leaves in the bacon cups, ensuring there are no gaps. Crack an egg into each indent. Bake for 15-20 minutes or until the potato is golden and the eggs are just set. The yolks should still be a little soft.
  • Step 4 Combine the tomato, onion and vinegar in a bowl. Sprinkle salsa over tray bake