Homemade Hash Browns and Baked Beans
Serves 220 mins prep30 mins cook
This recipe features a delightful breakfast-brunch combination of homemade hash browns, baked beans, and guacamole, all carefully crafted for an authentic and delicious meal. The hash browns are made from grated potatoes and onions, ensuring crispiness. Baked beans are enriched with onions, garlic, and passata, while the avocado mixture adds a fresh touch. Perfectly plated on a buttered bagel, this dish promises a wonderful taste.
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What you need
Instructions
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.View original recipe