Homemade Hash Browns and Baked Beans

1: Peel 4 medium sized potatoes and grate coarsely, along with 1 brown onion. Add a generous splash of olive oil, salt, pepper, and cayenne, and a teaspoon of flour.

2: In a sieve, squeeze out as much water from the potato mixture as possible. Sculpt into 1cm thick patties.

3: Pour a generous glug of oil into a pan and fry each side of the hash brown for 3-4 minutes, until golden-brown and crispy.

4: For the baked beans, finely dice 1 red onion and sauté in the pan until translucent. Add 2 garlic cloves and 1 red chilli, frying off.

5: Add a sprinkle of sugar and splash of balsamic vinegar to the beans. Then add 1 carton of passata and the hericot beans, simmering for 20 minutes.

6: For the avocado, spoon it out and mash it with olive oil, salt, pepper, finely chopped coriander, and chilli flakes.

7: Butter the bagel and plate everything up to enjoy.