2 sebago (starchy) potatoes, peeled and grated
12 chives, roughly chopped
4 rashers bacon, rind removed, thinly sliced
sea salt and cracked black pepper
2 tablespoons vegetable oil
roasted cherry tomatoes, to serve
rocket (arugula) leaves, to serve Place the potato, chives, bacon, salt and pepper in a bowl and mix to combine. Heat the oil in a large non-stick frying pan over medium heat. Add ½ cupfuls of the potato mixture, flatten slightly and cook, in batches, for 3–4 minutes each side or until golden and crispy. Drain on absorbent paper. Serve with roasted tomatoes and rocket. Serves 4.
* Place the cooked hash browns in a 160ºC (320ºF) oven to keep warm while you cook the remaining hash browns.
** For a substantial breakfast, serve hash browns with a poached or fried egg.
