BACON HASH BROWNS
makes 12
3 medium potatoes
1 small onion
3 rashers streaky bacon, chopped
1 tablespoon self-raising flour
½ tablespoon milk
1 egg
freshly ground black pepper
vegetable oil (for deep-frying)
sea salt
Peel and coarsely grate the potatoes and onions and place in a large mixing bowl.
Finely chop the bacon and add to the same bowl, together with the flour, milk, egg and a good grinding of black pepper.
Mix well to combine.
Heat 3 inches of your oil in a deep pan and place heaped tablespoonfuls of the potato mixture in to fry – you will need to do them in two batches.
Deep fry for 2 minutes until the edges start to turn golden then flip over and cook for another 2-3 minutes.
Drain on kitchen towels and season liberally with salt.
Eat immediately, or keep warm in a low oven until ready to serve.
Debbie Bornman:
Dit was heerlik. Ek het myne in muffin panne gedruk en in die oond gebak. Hou nie so baie van die “deep fried” ding nie
Op 230°C en vir so ongeveer 40 min. Ek sal dit bietjie vroeër uit panne haal en op ‘n bakplaat sit vir ‘n rukkie.
Dit sal dan meer crispy wees aan die buite kante. Ek dink maar so. Maar dit was heerlik in elk geval.
