• Prep: 20 mins + 4hrs chilling time
  • Cook: 20 mins
  • Servings: 4 - 6

BACON HASH BROWNS WITH CRÈME FRAÎCHE RANCH DRESSING

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

A tasty twist on hash browns – crispy, golden and full of flavour. To achieve best results, remove as much moisture as possible from the potatoes once they are grated. We’ve added rendered bacon and chilli to these and served with a tangy crème fraîche ranch dressing.

Start cooking

Ingredients

  • 4 tbsp vegetable oil
  • 180g smoked streaky bacon, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 3 spring onions, finely sliced
  • 1.2kg Nanna Tate potatoes, peeled, coarsely grated
  • 2 tbsp cornflour
  • 1 egg
  • 1/2 bunch chives, finely chopped, plus extra to serve
  • 2 garlic cloves, finely grated
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 25g unsalted butter
RANCH DRESSING
  • 250g crème fraîche
  • 2 tbsp mayonnaise
  • 2 tbsp buttermilk
  • 1/2 bunch chives, finely sliced
  • 1/4 bunch parsley, finely chopped
  • 1 small garlic clove, finely grated
  • 1 tsp Dijon mustard
  • 1/2 lemon, juiced
  • 1/2 tsp onion powder
  • 1/4 tsp celery salt

Let’s get cooking!

  • Step 1 of 5

    RENDER THE BACON

    For the hash browns, heat 1 tbsp of the vegetable oil in a large pan on a medium heat and fry the bacon for about 5 minutes until the fat has rendered and the edges begin to crisp. Add the red chilli and spring onions and cook for a further 2 minutes. Remove from the heat and set aside to cool.

  • Step 2 of 5

    PREP THE HASH BROWNS

    Meanwhile, place the grated potatoes in a large bowl with a generous pinch of salt. Mix to evenly distribute the salt then set aside for 10 minutes. Place them in a clean tea towel or muslin cloth set over a bowl and squeeze out as much liquid as possible. Discard the liquid.

    In a large bowl, combine the squeezed grated potato with the cooled bacon mixture and the cornflour, egg, chives, garlic and seasoning. Mix thoroughly with your hands until everything is combined and the mixture holds together.

    Form the mixture into 8 thick patties, pressing firmly so they hold their shape. Transfer to a tray and chill in the fridge for at least 4 hours or ideally overnight

  • Step 3 of 5

    MIX THE RANCH

    For the ranch dressing, combine all the ingredients in a bowl and season to taste. Chill until ready to serve.

  • Step 4 of 5

    COOK THE HASH BROWNS

    Preheat the oven to 180°C and line a baking tray with baking paper.

    Preheat a large heavy-based frying pan with the remaining vegetable oil and butter over a medium heat. Once hot, carefully place the hash browns into the pan. Cook until the underside is deeply golden and crispy, basting with the butter and oil as you go (you may need to work in batches).

    Carefully flip the hash browns and continue to baste on the other side until golden. Place onto the tray and transfer to the oven for 10 minutes to cook through.

  • Step 5 of 5

    FINISH & SERVE

    Transfer the hash browns to a serving platter and garnish with some extra sliced chives. Serve with the ranch dressing.

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