Homemade hash browns
Line an oven tray with paper towel. Coarsely grate 4 medium desiree potatoes into a colander. Squeeze out excess liquid, then transfer to a bowl. Add 1 Tbsp plain flour, 1 egg and a pinch of salt. Stir until well combined. Divide mixture into 8 portions and shape into patties. Pour vegetable oil into a large deep frying pan until 2cm deep. Put over a high heat until 190°C. Cook patties, in 2 batches, for 3 minutes or until golden. Turn and cook for a further 2 minutes or until golden and crisp. Transfer to prepared tray and season with salt. Keep warm in oven.
Note: If you prefer, cook eggs in metal egg rings for perfect circles, or even fun shapes. Just grease the rings or shapes well with cooking oil spray beforehand.
4 large flat field mushrooms, stalks trimmed
2 Tbsp olive oil
4 thyme sprigs
Sea-salt flakes and freshly ground black pepper, to season
250g packet cherry tomatoes on the vine
Extra 1 tsp olive oil
4 breakfast sausages
8 rashers shortcut rindless bacon
4 Perfect Fried Eggs
Store-bought or Homemade Hash Browns to serve
Thick-cut sourdough toast, buttered, to serve
Preheat oven to 180°C. Put mushrooms, stalk-side up, in a large roasting pan. Drizzle with 1 Tbsp of the oil, scatter over thyme sprigs, then season. Roast for 10 minutes. Add tomatoes to pan, drizzle with remaining oil and season. Roast for 10 minutes or until mushrooms are tender and tomato skins have just burst. Cover with foil and reduce oven to 100°C. Return to oven.
Meanwhile, heat a large non-stick frying pan over a medium heat and add extra olive oil. Cook sausages and bacon, turning occasionally, for 5 minutes or until sausages are cooked through and bacon is golden. Transfer to an oven tray and cover with foil. Place in oven.
Cook eggs following Perfect Fried Eggs recipe. Remove all cooked ingredients from oven and serve with eggs and sourdough