Bacon Breaky Smash with Baked Beans and Sweet Potato Hash Browns
Serves 4
What You Will Need
- 8 x Tibaldi Short Cut rashers of bacon
- 2 avocados
- 100g Persian feta
- 1 tablespoon lemon juice
- 400g sweet potato grated
- 400g potato grated and all the juice squeezed out
- 2 tablespoons of plain flour
- 1 egg
- 1 x 400g cannellini beans drained
- I small brown onion finely sliced
- 1 x 400g chopped tomatos
- 1 teaspoon of oregano
- Dried chilli to taste
- Season
Directions
- Start by making the baked beans. Fry the onions in a frying pan with some oil when brown add the tomatoes and herbs bring to the boil then reduce to simmer for 10 minutes.
- Add the cannellini beans stir to combine then pour into serving ramekin cover with foil and put in the oven to keep warm.
- Cook your bacon and pop into the oven to keep warm.
- To make the smash roughly chop the avocado, feta and lemon juice together and set aside.
- Season to taste, a little fresh chilli is nice.
- Combine potatoes, egg and flour in a bowl, mix well.
- Heat a frying pan with a good splash of oil. Roll mixture into balls and drop into the pan squashing them firmly down with an egg flipper. Cook both sides until golden brown.
- Plate everything up on a share board and top with some poached eggs and micro herbs.
Serves 4
What You Will Need
- 8 x Tibaldi Short Cut rashers of bacon
- 2 avocados
- 100g Persian feta
- 1 tablespoon lemon juice
- 400g sweet potato grated
- 400g potato grated and all the juice squeezed out
- 2 tablespoons of plain flour
- 1 egg
- 1 x 400g cannellini beans drained
- I small brown onion finely sliced
- 1 x 400g chopped tomatos
- 1 teaspoon of oregano
- Dried chilli to taste
- Season
Directions
- Start by making the baked beans. Fry the onions in a frying pan with some oil when brown add the tomatoes and herbs bring to the boil then reduce to simmer for 10 minutes.
- Add the cannellini beans stir to combine then pour into serving ramekin cover with foil and put in the oven to keep warm.
- Cook your bacon and pop into the oven to keep warm.
- To make the smash roughly chop the avocado, feta and lemon juice together and set aside.
- Season to taste, a little fresh chilli is nice.
- Combine potatoes, egg and flour in a bowl, mix well.
- Heat a frying pan with a good splash of oil. Roll mixture into balls and drop into the pan squashing them firmly down with an egg flipper. Cook both sides until golden brown.
- Plate everything up on a share board and top with some poached eggs and micro herbs.
