Name: Egg and bacon hash brown tray bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 6 (about 700g) Desiree potatoes, grated with skin on; 35g butter, melted; 10.00 gm self-raising flour; 6 large (about 400g) rashers bacon, rind trimmed; 60g baby spinach leaves; 6 eggs; 2 tomatoes, deseeded, finely chopped; 1/2 small red onion, finely chopped; 1/2 tsp balsamic vinegar

Egg and bacon hash brown tray bake

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Delicious baked breakfast or brunch dish, perfect for special occasions.

Ingredients:

6 (about 700g) Desiree potatoes, grated with skin on
35g butter, melted
10.00 gm self-raising flour
6 large (about 400g) rashers bacon, rind trimmed
60g baby spinach leaves
6 eggs
2 tomatoes, deseeded, finely chopped
1/2 small red onion, finely chopped
1/2 tsp balsamic vinegar

Instructions:

Preheat your oven to 220C/200C fan forced. Line a 25.5 x 36cm baking dish with baking paper. Rinse the grated potato under cold water, then squeeze out excess moisture using a clean tea towel.
In a large bowl, combine the potato with melted butter. Add flour and season. Use your hands to mix until combined. Transfer the mixture into the prepared dish and bake for 15 minutes until golden brown.
Create 6 wells in the potato mixture using the back of a spoon. Fold the bacon slices into small cups and nestle them into the wells. Fill the bacon cups with spinach leaves, making sure they are packed tightly. Crack an egg into each well. Bake until the potato is golden and the eggs are just set, about 15-20 minutes. The yolks should be slightly runny.
Mix diced ripe tomato, finely chopped onion, and a splash of tangy vinegar in a mixing bowl. Drizzle the zesty salsa over the tray bake evenly.

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