•  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.