Hash Brown Bake

Method

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1. Heat the oven to 200°C / 400°F and butter a 23 x 33 cm baking dish.

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2. Grate the potatoes on the coarse side of a box grater. Wrap them in a clean tea towel and squeeze hard to remove as much liquid as you can. Toss with the melted butter, salt and pepper.

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3. Press the potatoes firmly and evenly into the dish. Bake for 25 minutes, until the edges are golden and the base is set.

   Mark done Start 25 min timer

4. Meanwhile, fry the bacon in a frying pan over medium heat for 6 minutes, until crisp. Lift it out with a slotted spoon. Cook the onion in the bacon fat for 5 minutes, until soft.

   Mark done Start 6 min timer

5. Scatter the bacon, onion and 150 g of the cheddar over the baked base. Whisk the eggs, milk, mustard and salt together and pour over the top. Sprinkle with the remaining cheddar.

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6. Bake for 30 minutes, until the eggs are set and the top is golden. Rest for 10 minutes, scatter with the spring onions and cut into squares.

   Mark done Start 30 min timer

Chef’s Tips

• Squeeze the grated potato until no more water comes out. Wet potato makes a soft, pale base.
• Bake the base alone first. It sets the crust so that the egg does not soak into it.
• Cut into squares after the rest. A hot bake is soft and does not hold its shape.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Fresh fruit
• Hot sauce
• A green salad

Storage & Reheating

Keep in the fridge up to 4 days and reheat portions in a 180°C oven for 15 minutes. Assemble up to a day ahead and bake when needed.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.