Egg and bacon hash brown tray bake

Cooking Eggs Egg and bacon hash brown tray bake

A brilliant and easy breakfast or brunch recipe. Baked to perfection in the oven, this recipe will soon be your go-to special-occasion morning feast.

Lables: Low carb Low sugar Lower gi Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat oven to 220C/200C fan forced. Line a 25.5 x 36cm baking dish with baking paper. Rinse the grated potato under cold running water. Place in a clean tea towel and squeeze out excess moisture.
  2. Place the potato in a large bowl. Pour over the butter and toss to combine. Add the flour, then season. Use hands to toss again until combined. Spread the potato mixture evenly in the prepared dish and bake for 15 minutes.
  3. Use the back of spoon to make 6 indents in the potato mixture. Fold the bacon rashers into little cup shapes and place inside indents. Place the spinach leaves in the bacon cups, ensuring there are no gaps. Crack an egg into each indent. Bake for 15-20 minutes or until the potato is golden and the eggs are just set. The yolks should still be a little soft.
  4. Combine the tomato, onion and vinegar in a bowl. Sprinkle salsa over tray bake

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6 Desiree potatoes, grated with skin on
35g butter, melted
1 tbsp self-raising flour
6 large rashers bacon, rind trimmed
60g baby spinach leaves
6 eggs
2 tomatoes, deseeded, finely chopped
1/2 small red onion, finely chopped
1/2 tsp balsamic vinegar

Adv

Autors
Preparation time
20
Cooking time
35
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Eggs
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