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Cheesy Potato Hash Browns with Sticky Fig Chutney
In this recipe
STICKY FIG CHUTNEY
Preparation time: |
15 mins |
Cooking time: |
15 mins |
Serves: |
Makes 8 Hash Browns |
Ingredients
- 2 large floury potatoes
- 1 egg
- salt and pepper
- 2 tablespoons oil
- 100g cubed cheddar cheese
- ½ jar Beerenberg Sticky Fig Chutney
- fried eggs, to serve
- crispy bacon, to serve
Method:
Coarsely grate the potatoes into a clean tea towel. Twist the tea towel to squeeze out any excess liquid. Place the potato into a large bowl with the egg and a big pinch of salt and pepper. Mix to combine.
Place a large frypan over medium heat and add half of the oil. Add four separate spoonful’s of potato to the fry pan and spread into a thin patty shape. Add a few cubes of cheddar and a dollop of Beerenberg Sticky Fig Chutney. Top each with another spoonful of potato so the cheese and jam are enclosed. Turn the heat to low and cook for 4 minutes on each side, or until crispy and cooked through. Repeat with the remaining potato.
Place on a serving plate with the fried eggs and bacon to serve.
© 2020 Beerenberg Pty Ltd. All rights reserved.
© 2020 Beerenberg Pty Ltd. All rights reserved.