Hash Brown Stacks With Ham & Brie
November 11, 2017
"From Recipe + May '17."
- Serving Size: 1 (213.2 g)
- Calories 415.9
- Total Fat - 29 g
- Saturated Fat - 10.3 g
- Cholesterol - 267.8 mg
- Sodium - 982.5 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 1.9 g
- Sugars - 4.8 g
- Protein - 24 g
- Calcium - 282.3 mg
- Iron - 1.9 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.4 mg
Using hands squeeze excess liquid from potato and then place into a bowl and add the butter, watercress and chives and mix well to combine.
Preheat oven to 180C/160C fan forced.
Line 2 oven trays with baking paper.
Heat 1 tablespoon of the oil in a large frying pan over moderate heat.
To cook 4 hash browns at a time, spoon 4 separate 1/3 cup measures of the potato mixture around the edge of the pan, flatten slightly and cook for 3 minutes each side or until golden brown and cook and then drain on paper towel and then repeat to make 16 has browns in total.
Arrange has brown in stacks of two on one of the prepared trays.
Place ham slices on remaining prepared tray, drizzle with maple-flavoured syrup and bake ham for 10 minutes or until starting to caramelise.
Top potato stacks with 2 slices of the caramelised ham and 2 slices of cheese and bake for 3 minutes or until cheese is heated.
Serve topped with poached eggs (if using) extra chives ad micro watercress (if using)
Tips & Variations
No special items needed.