Crispy Hash Brown Breakfast with Eggs

Ingredients

• 600 g potatoes, peeled and coarsely grated
• 1 small onion, grated
• 2 tbsp flour
• 1 egg, beaten
• 2 tbsp cooking oil
• 4 eggs, for frying
• 2 tomatoes, halved
• salt and freshly ground black pepper to taste

Method

1. Squeeze as much moisture as possible from the grated potatoes.
2. Combine the potatoes with the onion, flour, beaten egg and seasoning.
3. Heat the oil in a frying pan.
4. Shape the potato mixture into hash browns and fry until crisp and golden on both sides.
5. Grill or pan-fry the tomato halves until softened.
6. Fry the remaining eggs to your liking.
7. Serve the hash browns immediately with the fried eggs and tomatoes.