Cheese & bacon Hash Browns – makes 12 (Bacon can be omitted for vegetarians.)
These are best made in advance and reheated as they become nice and crisp like a large ‘potato gem’ (I’ve never bought frozen hash browns). Crisp on the outside and light and fluffy on the inside. I reheated mine in the air fryer - 20 minutes 190
oC.
Ingredients
100g cheddar cheese, cut into chunks
85g eye of a bacon rasher – 5 pieces approx. Cut into 6 pieces.
2.5 tblspns olive oil, divided
3 x 200 – 240g potatoes (peeled weight) See note below.
¾ tsp salt
Ground pepper to taste
Method
Grate the cheese 3 sec/speed 8. Remove from bowl.
Add the pieces of bacon to the TM bowl and chop 1 sec/speed 4. Cut any remaining larger pieces by hand before adding 2 tspns oil to the bowl.
Sautee 5 mins/100
o/spoon speed/reverse. Set aside.
Cool the TM bowl by filling with cold water and wiping out with paper towel.
Working with only 1 potato at a time, cut larger ones into 8 pieces (weighing approx 40g). Place the pieces of 1 potato only into the TM bowl and chop 2 sec/speed 5, scrape down sides and chop 1 sec/speed 5. If you are happy with the grate after 2 seconds, then skip the second shorter chopping but for me these times and potato weights worked perfectly. See note.
Place the grated potato into the steaming basket set in water then grate the remaining 2 potatoes the same way. This will remove the starch and prevent the potato going brown whilst you do the next 2.
Rinse the contents of the steaming basket under running water for a few seconds until it runs clear then taking 1 large handful at a time, squeeze out the excess water and place potato into the TM bowl.
Add the bacon, 2 tbspns oil, S & P and the cheese. Mix 10 sec/reverse/speed 3. Tip the mixture into a large bowl as it will be easier to work with, giving it an extra stir if ingredients are not combined properly.
At this stage preheat the oven to 180
oC.
Grease a 12 hole 4.5cm x 6cm mini loaf tray.
Fill each hollow with 1/3 cup of the potato mixture. Press down firmly with the back of a spoon.
Bake 30 – 35 minutes. Mine took 35 minutes on the rack just above the centre of the oven. Leave sit for 5 minutes before removing from the tin.
This is a Thermomix adaption of a recipe by
RecipeTin Eats.
I like the fact that these can be made in advance then reheated in the oven to crisp up again. You need the second reheating out of the tin to crisp up the bottom of the hash brown.
They are also suitable to freeze once cooked. To reheat, thaw in fridge and crisp up for 15-20 minutes in a 190
oC oven.
Potatoes – you must use starchy potatoes for this recipe. I used one suggested which is the brushed potatoes (with dirt on them) called Sebago. The grating time is perfect for my machine. If you have a new machine or new blades, the chopping may be sufficient after the 2 seconds. I tried 2 sec/speed 6 and it turned into pulp!
Next time I make these I'm going to leave out the cheese and bacon and use butter instead of olive oil as I can't see why that won't work. It will be quicker, cheaper to make and have less calories. I'll let you know how I go.
