to make breakfast sausage and egg hash browns, you’ll need:
- about 800g of potatoes
- one red onion
- 80g of lighter extra mature cheddar
- six eggs
- a few sausages of your choice – we don’t go for anything fancy, just the 0.5 syn sausages from our Musclefood offers – grilled – and then cut into chunks. If you want to syn two pieces of 0.5 syn sausage, you crack on. I’m not stressing about quarter of a syn.
- lots of black pepper and salt
- a good clean teatowel
- a Yorkshire pudding tin
- squirty oil spray
to make breakfast sausage and egg hash browns, you should:
- preheat the oven to 190 degrees
- grate your potatoes (skin on) and onion – use a box grater or, if you’ve got a fancy Kenwood like us, the grater blade – it’ll take no time at all
- using the clean tea-towel to wrap the grated potato and onion in, squeeze as much liquid as you can out of it – then do it again – you need it as dry as possible
- add lots of salt and pepper and mix the cheese in too
- spray your pudding tin with some spray oil (0.5 syns for 5 sprays, you only need ten at most, and this makes six hash browns, so it’s up to you if you syn them
- press equal amounts of mixture into the tin – really press the bottom down mind and then up the side
- add diced sausage and crack an egg on the top
- pop in the oven for a good twenty five minutes or so
- done!
Make life easy for yourself: don’t make the ‘walls’ of the hash-browns too thick, or they’ll not crisp up. Also, rather than squeezing with a tea-towel, use a potato ricer. Yep – the thing we always recommend for perfect mash can also be put to use here by squeezing every last drop from your potatoes in no time at all! These freeze really well, too! I’ve included the cooking picture so you can see how I made them.
