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Ingredients

8 bacon rashers
4 ripe egg tomatoes, halved lengthways
1 tablespoon olive oil
3 desiree potatoes, peeled, grated
70g (1/2 cup) frozen corn kernels
2 tablespoons chopped fresh basil
125ml (1/2 cup) vegetable oil

Method

Step 1 Preheat oven to 200°C. Place the bacon and tomato in a roasting pan and drizzle over olive oil. Bake in oven for 10 minutes or until bacon is crisp. Reduce oven temperature to 100°C.
Step 2 Meanwhile, place potato in a colander and use your hands to squeeze out excess moisture. Transfer to a bowl. Stir in corn and basil. Season with salt and pepper.
Step 3 Heat the vegetable oil in a non-stick frying pan over medium heat. Spoon one-quarter of the potato mixture into the pan and flatten to a 10cm disc. Cook for 4-5 minutes each side or until crisp. Transfer to a heatproof plate and place in oven to keep warm. Repeat, in 3 more batches, with remaining potato mixture.
Step 4 Divide the hash browns, bacon and tomato among serving plates to serve.

Hash browns with bacon and roasted tomatoes

How to make Hash browns with bacon and roasted tomatoes

Ingredients

Method