Breakfast hash brown roll

A cheesy, golden hash brown roll-up filled with lean ham, Cheddar and scrambled eggs. A recipe for the whole family to enjoy! You can even play around with the filling by swapping out the ham for bacon, or adding in some sautéed veggies, like mushrooms or peppers.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the whole potatoes into a saucepan, cover with water and add a pinch of salt.

Step 2

2. Bring to the boil, then turn off the heat but leave the potatoes in the water for 5 minutes.

Step 3

3. Drain the potatoes fully and allow to cool slightly, then grate on

Step 4

to a clean tea towel and blot dry. 4. Put the grated potatoes into a bowl with 1 teaspoon of salt, onion

Step 5

powder and a pinch of freshly ground black pepper.

Step 6

5. Preheat the oven to 220°C/200°C fan/425°F/gas 7.

Step 7

6. Line a 30 x 23cm (12 x 9 inch) baking tray with parchment paper and spray with the cooking oil spray. Add the potato mixture and flatten it down across the whole tray, ensuring you compact it together as you do. Spray the oil over the top.

Step 8

7. Place in the oven and bake for 30 minutes, then remove from oven, place a board over the tray and carefully flip. Place the paper back on the tray, then carefully slide the hash brown back on to the tray and bake for another 30 minutes, until golden all over.

Step 9

8. When the hash brown is almost ready, put the beaten eggs into a non-stick saucepan and place over a low heat, stirring at intervals until the eggs are creamy and silky in appearance (but slightly undercooked).

Step 10

9. Take the hash brown out of the oven. Add the cheese, then layer

Step 11

with the ham and lastly the scrambled eggs. Season with salt and freshly ground black pepper. 10. Starting at the short end of the sheet of hash brown, carefully

Step 12

roll it up into a large roll.

Step 13

11. Put back into the oven for about 5 minutes, until the cheese is melted.

Step 14

12. Sprinkle with chopped chives, cut into slices and enjoy!