Sprout Hash Browns

Ingredients

350g floury potatoes, peeled and coarsely grated

3 medium eggs

1 tbsp plain flour

200g pack peeled sprouts, trimmed and finely shredded

2 tbsp vegetable or sunflower oil

4 rashers smoked streaky bacon (optional)

200g cherry tomatoes

Method

1. Put the grated potato in a clean tea towel and squeeze out as much liquid as you can. Tip into a large mixing bowl with 1 egg, the fl our, ¼ tsp salt and some black pepper. Stir in the shredded sprouts, then divide the mixture into roughly 8 portions in the bowl with a cutlery knife.
2. Heat 1 tbsp vegetable oil in a large nonstick frying pan over a low-medium heat. Spoon in 3-4 hash brown portions and flatten into patties about 1cm thick. Fry for 2-3 mins each side until golden and crispy. Keep under foil while you cook the rest.
3. Meanwhile, preheat the grill to its highest setting. Line a baking sheet with foil and add the bacon rashers, if using, and tomatoes. Season the tomatoes, drizzle with 1 tsp oil, then grill for 4-8 mins, turning the bacon halfway, until crispy.
4. Wipe out the hash brown pan with kitchen paper and add the remaining oil over a medium heat. Crack in the remaining eggs and fry for 2-3 mins until cooked to your liking. Serve with crispy bacon, if using, hot tomatoes and the sprout hash browns.