Hash brown pizza
https://www.coop.co.uk/recipes/hash-brown-pizza
This egg-topped hash brown makes a great brunch
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Feeds
4
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 19g
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Ingredients
- 450g Co-op Maris Piper potatoes (about 3 medium), left whole
- 125g bunch Co-op spring onions
- 1 tbsp Co-op olive oil, plus extra for greasing
- 75g Co-op British white mature Cheddar, grated
- 2 tbsp Co-op unsalted butter
- 1 large Co-op British free range egg
- Green salad, to serve
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Put the potatoes in a large pan, cover with water and bring to the boil
- Simmer for 10 mins, drain, then leave to cool
- Toss the onions in the oil, season and roast in the oven for 10-15 mins, until lightly golden, then allow to cool
- Peel the potatoes, then coarsely grate
- Wrap in a clean tea towel and squeeze out the excess moisture
- Season, then mix with half the cheese
- Put the potato mixture on a lined, greased baking tray and press down into a disc, roughly 25cm wide and 1cm thick
- Dot the butter over the top and bake for 30 mins, until golden
- Top with the remaining cheese and the salad onions, and crack the egg into the centre
- Bake for 10-12 mins more, until the cheese has melted and the egg is cooked
- Serve with the salad
