Recipe Method

• Preheat the oven to 120˚C.
• Peel and grate the potatoes before adding to a large pot of cold water for 10 minutes.
• Strain the potatoes and squeeze out as much water as you can through a sieve.
• Add the potatoes to a baking paper lined baking tray and cook for 10 minutes to dry them out even more.
• Add the potatoes to a large bowl, add 1 tbsp cornflour, 1 tsp paprika, salt & pepper.
• Mix well, the mix should start to form into a ball.
• Allow the potatoes to cool and then form into a rectangle about 1-2cm thick (no thicker or the middle won’t fully cook).
• Wrap the block of potatoes tightly in baking paper to help shape it neatly.
• Freeze the potatoes until firm. You might need to pat the block dry after freezing it.
• Slice the potatoes into hashbrowns.
• All of this can be done in advance. Just freeze the individual hashbrowns and use as many as you like when the time comes.
• Clean and trim the asparagus, blanch for 2 minutes and then add to icy water to stop the cooking process.
• Finely chop some chives.
• Crisp up the bacon in a pan or in the oven.
• Shallow fry the hashbrowns over a high heat for 10 minutes until golden and crisp. When ready, rest on kitchen paper and season with salt.
• Scramble the eggs with butter over a low heat.
• Sear the asparagus for 2 minutes.
• Plate up the hashbrowns, bacon and asparagus then season the eggs, plate the eggs and top them with chives and chilli flakes.
• Serve and enjoy!