Bacon hash browns with crème fraîche and chive ranch dressing
- Side
- 4-6
- 60 minutes plus at least 4 hours chilling time
Utilise the versatility of Nanna Tate potatoes by grating them and turning them into crispy, golden hash browns. 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 and buttermilk ranch dressing.
You can easily make these vegetarian by omitting the bacon.
Ingredients
Metric
Imperial
HASH BROWNS
- 4 tbsp of vegetable oil
- 180g of 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 of cornflour
- 1 egg
- 1/2 bunch of chives, finely chopped, plus extra to serve
- 2 garlic cloves, finely grated
- 1 tsp fine salt
- 1/2 tsp black pepper
- 25g of unsalted butter
RANCH DRESSING
- 250g of crème fraîche
- 2 tbsp of mayonnaise
- 2 tbsp of buttermilk
- 1/2 bunch of chives, finely sliced
- 1/4 bunch of 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
Method
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
- 1 tbsp of vegetable oil
- 180g of smoked streaky bacon, finely chopped
- 1 red chilli, deseeded and finely chopped
- 3 spring onions, finely sliced
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
- 1.2kg Nanna Tate potatoes, peeled, coarsely grated
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
- 2 tbsp of cornflour
- 1 egg
- 1/2 bunch of chives, finely chopped, plus extra to serve
- 2 garlic cloves, finely grated
- 1 tsp fine salt
- 1/2 tsp black pepper
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
For the ranch dressing, combine all the ingredients in a bowl and season to taste. Chill until ready to serve
- 250g of crème fraîche
- 2 tbsp of mayonnaise
- 2 tbsp of buttermilk
- 1/2 bunch of chives, finely sliced
- 1/4 bunch of 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
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
- 3 tbsp of vegetable oil
- 25g of unsalted butter
Transfer the hash browns to a serving platter and garnish with some extra sliced chives. Serve with the ranch dressing
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