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Cheesy Potato Hash Browns with Sticky Fig Chutney
By Anjelica Alanne
Cheesy Potato Hash Browns with Sticky Fig Chutney
In this recipe
Preparation time:
15 mins
Cooking time:
15 mins
Makes 8 Hash Browns
  • 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

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.