Valentine's Giant Homemade Hash Brown Heart
Serves 2 | with Bacon Rashers, Avocado, Roasted Tomatoes and Chive Soured Cream
Make February 14th a feast to remember for friends, family and loved ones with an indulgent brunch - made with love! This Giant Homemade Hash Brown Heart is loaded with crispy bacon, garlic tomatoes and cheese, making for the perfect recipe to win over that special someone.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 bunch(es)
Chives
1 unit(s)
Garlic Clove
80 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
17 grams
Wholegrain Mustard
(Contains Mustard)
1 pinch
Chilli Flakes
10 grams
Chicken Stock Paste
6 rasher(s)
British Streaky Bacon
125 grams
Baby Plum Tomatoes
75 grams
Soured Cream
(Contains Milk)
1 unit(s)
Avocado
Not included in your delivery
1 unit(s)
Egg
2 tbsp
Plain Flour
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Coarsely grate the potatoes (no need to peel). Place the grated potatoes in a fine sieve over a large bowl and squeeze the potato to remove some of the liquid, 1-2 mins. Discard the liquid.
c) Finely chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press).
a) Place the grated potato in a large, clean bowl. Add one third of the chives, the grated hard Italian style cheese, wholegrain mustard, chilli flakes and the chicken stock paste, along with the egg and flour (see pantry for both amounts). Season generously with pepper, then mix to combine.
b) Pop the potato mixture on a large lined baking tray.
c) Using your hand, shape the potato mixture into the shape of a heart, approximately 1-2cm thick.
a) Drizzle with oil and pop onto the top shelf of your oven until crisp and golden, 25-30 mins. Rotate the tray halfway through.
b) Meanwhile, halve the baby plum tomatoes.
c) Put the tomatoes on another large lined baking tray. Add the garlic to the tomatoes, drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer.
a) Lay the bacon in a single layer next to the tomatoes, then drizzle the bacon with honey (see pantry for amount).
b) When the hash brown heart has 10-15 mins remaining in the oven, bake the tomatoes and bacon on the middle shelf of your oven until the bacon is golden brown and crispy and the tomatoes are soft, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Meanwhile, combine in a small bowl the soured cream and half the remaining chives, then season with salt and pepper.
b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.
a) Once baked, carefully transfer the hash brown heart to your serving platter.
b) Top with the avocado slices, bacon and tomatoes.
c) Dollop over the chive soured cream and sprinkle over the remaining chives to finish.
Enjoy!
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