Retro POTATO HASHBROWN with CREAM CHEESE and BACON
SERVES 2 / PREPARATION: 10 MINUTES / STANDING: 30 MINUTES / COOKING: 15-20 MINUTES
HASHBROWN
4 large potatoes, peeled and grated
1 onion, grated
1 garlic clove, grated
1 egg, beaten
salt and freshly ground pepper
TO FINISH
60ml (¼c) cream cheese or smooth cottage cheese
a handful mixed herbs
4 bacon rashers, fried crispy and roughly chopped
Preheat the air fryer for 2-3 minutes to 180°C. Put a sheet of baking paper or an air fryer paper plate in the basket or on the rack. Grease well with nonstick spray.
1 Hashbrown
Mix the potato, onion, garlic and egg well. Season with salt and pepper.
2 Transfer the mixture to the prepared paper plate and lightly flatten it – it should be about 3mm thick.
3 Fry the hashbrown for 10 minutes. Turn the temperature up to 200°C and fry the hashbrown for another 5-10 minutes until golden brown and crispy.
4 To finish
Spread the cream cheese or cottage cheese over the hashbrown, top with the bacon and sprinkle herbs over. Slice into portions and serve.
OMELETTE CUPS or ROLLS
SERVES 4 / PREPARATION: 10 MINUTES / COOKING:
