Naked burgers! The good old bun has become obsolete in our modern take on burgers.
- vegetable oil, for shallow frying
- 4 eggs
- 4 middle bacon rashers, rindless
- 2 Tbsp tomato relish
- baby rocket, to serve
- 500 g Desiree potatoes, peeled, cut into 1cm pieces
- ½ cup finely grated Parmesan
- ¼ tsp ground cayenne pepper
- salt and pepper, to taste
- To make hash browns, place potatoes in a large, rectangular, microwave-safe dish with 2 tblsps water. Cover. Microwave on high (100 per cent), stirring halfway through, for about 8 minutes or until tender. Drain. Cool slightly. Add parmesan and cayenne pepper. Using a fork, coarsely
mash potatoes. Season.
- Line a tray with baking paper. Place a greased 7.5cm egg ring on tray. Spoon ¼ cup of potato mixture into ring. Flatten firmly with a spatula. Remove ring. Repeat with remaining potato mixture to make eight hash browns in total. Refrigerate, covered, for 30 minutes.
- Heat enough oil in a medium, non-stick frying pan over a medium heat. Add hash browns in two batches. Cook for about 4 minutes on each side, or until golden brown and crisp. Transfer to an oven tray lined with baking paper. Keep warm in a slow oven (150C). Drain oil from pan. Wipe clean. Return pan to a medium heat.
- Place four x 7.5cm greased egg rings into pan. Break an egg into each ring. Cover with lid. Cook for 2 minutes. Remove rings. Carefully turn eggs. Cook, uncovered, for a further 1 minute, or until cooked to your liking.
- Meanwhile, heat a large, non-stick frying pan over a medium heat. Add bacon. Cook for about 2 minutes on each side, or until crisp
- Top half the hash browns with bacon, egg, relish and rocket. Top with remaining hash browns.
You’ll need four x 7.5cm egg rings, available from major supermarkets or homewares stores. Uncooked hash browns can be made up to one day ahead. Keep, covered, in the fridge.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||7.2 g|
|Total carbohydrates||16.7 g|
|- Sugars||4.3 g|
|Dietary fibre||2.4 g|