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February 10, 2011

These hash browns use less oil than the fried variety.

Makes 8 hash browns.

3 medium sized potatoes

2 tablespoons oil

1 rasher bacon (chopped and fried until cooked but not too brown)

salt and pepper to taste


1. Preheat oven to 180 C.  Boil the potatoes for 10 minutes. Drain well and then cool.

2. Grate the cooled potatoes and place in a bowl with the cooked bacon, salt and pepper and oil. Mix well.

3. Using a greased egg ring place the potato mixture onto a greased tray in circles. Flatten the top of the hash browns and then remove ring before making another.  (You can make fee-form circles if you don’t have an egg ring.)

4. Place in an 180 C oven for 20 minutes. Remove, turn the hash browns over with an egg slice and place back in oven for 5 – 10 minutes until brown on both sides.

5.  Serve with low-fat sour cream and chopped spring onions, chilli sauce or tomato sauce.

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