Home Made Hash Browns with Wild Herb & Roasted Garlic Tomatoes and Bacon

Serves: 4

Ingredients:

» 8 middle bacon rashers
» 4 ripe red tomatoes sliced in half
» Olive oil spray
» 3 desiree potatoes, peeled and coarsely grated
» ½ cup frozen corn kernals
» Outback Spirit Wild Herb & Roasted Garlic Seasoning Sprinkles
» Outback Spirit Wild Herb Salt
» Cracked black pepper
» Oil for frying

Preparation:

1. Preheat the oven to 200°C. Place the bacon and tomatoes on a baking tray and spray with the olive oil.

2. Season the tops of the tomatoes generously with the Outback Spirit Wild Herb & Garlic Seasoning Sprinkles. Bake in the oven until bacon is crisp – approx 10 minutes. Turn the oven down to 120°C.

3. Meanwhile place the grated potato in a colander and squeeze out excess moisture. Stir through the corn and one tablespoon of the Wild Herb & Roasted Garlic Sprinkles. Season with the Wild Herb Salt and cracked black pepper.

4. Heat the oil in a shallow non-stick pan over medium heat. Once oil is hot spoon one quarter of the potato mix into the pan and with the back of a spoon flatten to a 10cm disc. Cook for 4-5 minutes each side or until golden and crisp. Transfer to a heatproof plate and place in the oven to keep warm.

5. Repeat for three more batches of the potato mix, leaving the last potato hash brown in the oven for a final 5 minutes.

6. Place one hash brown on each serving plate  together with two rashers of bacon and two cooked tomato halves.

 
 
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