Hashbrown Bake with Crispy Bacon and Eggs
This recipe from John Torode and Lisa Faulkner is inspired by the classic American breakfast typically enjoyed at Thanksgiving, but you can make this hashbrown casserole with cheese, bacon and sweetcorn any time you fancy a decadent breakfast.
Introduction
I have inherited from my mother a healthy fascination with America, but more importantly American food, and whenever I watch any US drama it’s the food I’m obsessed by! This hashbrown bake is a Thanksgiving weekend idea and something a little different to serve to family and friends. If you fancy it spicy add a handful of jalapeños! L
Ingredients
| For the hashbrown bake: | |
|---|---|
| butter, for greasing | |
| 300ml | crème fraîche |
| 50ml | milk |
| 625g | hash browns, defrosted |
| 280g | tinned sweetcorn, drained |
| 6 | spring onions, sliced |
| 100g | Cheddar, grated |
| 12 slices | crispy cooked bacon, chopped |
| sea salt | |
| freshly ground black pepper | |
| For the poached eggs: | |
| white wine vinegar | |
| 4 | eggs |
Method
Preheat the oven to 200°C (180°C fan). Grease a large ovenproof dish with butter.
In a bowl, mix the crème fraîche with the milk.
In another large bowl, crumble up the hash browns, season with salt and pepper, add the sweetcorn and most of the spring onions, cheese and bacon. Tip in the milk and crème fraîche mixture and stir gently to combine.
Press the mixture into the greased dish. Scatter with the remaining spring onions, grated cheese and bacon bits. (This can be prepared to this stage and left in the fridge overnight.) Bake in the oven for 20–25 minutes.
For the poached eggs, put a large pan of water on to boil. Add a splash of vinegar to a little bowl, then crack one of the eggs into the vinegar bowl and let it sit for a few seconds.
Lower the heat, add another splash of vinegar to the pan and gently tip the egg from the bowl down the side of the pan; let it set for 2–3 minutes. Discard the egg tail using a spoon to cut it off. Drain the egg on kitchen paper and repeat with the remaining 3 eggs (or cook 2 at a time).
Spoon the hash brown mixture onto a plate, make a dent in the centre then top with a poached egg, and finish with a sprinkle of black pepper.
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