Sprout hash browns recipe
Created by The Tesco Recipes team
This recipe is simple to make and can be served as a breakfast, brunch or even a side dish, perfect for any time of the day. Try it today and enjoy the delicious and nutritious taste of sprouts in a crispy hash brown form.
See method- Serves 2 with 4 leftover hash browns
- 16 mins to prepare and 14 mins to cook
- 444 calories / serving
- Dairy-free
- Vegetarian
Ingredients
- 350g floury potatoes, peeled and coarsely grated
- 3 medium eggs
- 1 tbsp plain flour
- 200g pack peeled sprouts, trimmed and finely shredded
- 2 tbsp vegetable or sunflower oil
- 4 rashers smoked streaky bacon (optional)
- 200g cherry tomatoes
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Shop ingredientsEach serving contains
- Energy
- 1850kJ 444.0kcal
- Fat
- 29g
- Saturates
- 7g
- Salt
- 1.9g
- Sugars
- 7g
of the Reference intake
Carbohydrate 23.0gProtein 19.6gFibre 4.8g
Method
- Put the grated potato in a clean tea towel and squeeze out as much liquid as you can. Tip into a large mixing bowl with 1 egg, the fl our, ¼ tsp salt and some black pepper. Stir in the shredded sprouts, then divide the mixture into roughly 8 portions in the bowl with a cutlery knife.
- Heat 1 tbsp vegetable oil in a large nonstick frying pan over a low-medium heat. Spoon in 3-4 hash brown portions and flatten into patties about 1cm thick. Fry for 2-3 mins each side until golden and crispy. Keep under foil while you cook the rest.
- Meanwhile, preheat the grill to its highest setting. Line a baking sheet with foil and add the bacon rashers, if using, and tomatoes. Season the tomatoes, drizzle with 1 tsp oil, then grill for 4-8 mins, turning the bacon halfway, until crispy.
- Wipe out the hash brown pan with kitchen paper and add the remaining oil over a medium heat. Crack in the remaining eggs and fry for 2-3 mins until cooked to your liking. Serve with crispy bacon, if using, hot tomatoes and the sprout hash browns.
- See more Breakfast ideas
