Streaky bacon with creamed corn on hash browns

Streaky bacon with creamed corn on hash browns

By
From
Breakfast: Morning, Noon & Night
Serves
2
Photographer
Danielle Wood

Hash browns are liked by everyone and are irresistible when made from scratch. Don’t go buying the frozen variety that look like mini sponges. You can make the hash browns in advance, just put them in the frying pan to crisp them back up again.

Ingredients

Quantity Ingredient
8 cherry tomatoes on the vine
4 rashers smoked streaky bacon

For the creamed corn

Quantity Ingredient
3 fresh cobs corn
120ml water
2 teaspoons sugar
salt
freshly ground black pepper
50ml creme fraiche
1 teaspoon tabasco, (optional)
40g unsalted butter

For the hash browns

Quantity Ingredient
1 large potato
1/4 teaspoon salt
freshly ground black pepper
1 tablespoon butter

Method

  1. Make the creamed corn by cutting the kernels from the core of the cob. Do this by peeling off and removing the husk and the silky threads that cover the corn, then stand the cob stalk-end down on a chopping board and carefully slice the kernels off from top to bottom using a sharp knife. Cut as close to the core as possible so that the kernels remain whole. Careful here of your fingers, as well as the mess. Some kernels take flight and decide to miss your chopping board, and end up somewhere you might find them a few days later! Once you have removed all the corn, put the kernels into a saucepan with the water, butter and sugar. Season generously with salt and pepper.
  2. Bring up to a gentle simmer on a medium heat, and cook for about 20–25 minutes until the corn is soft. Strain the cooking liquid into a bowl or jug. Transfer half the cooked corn into another bowl, and tip the rest into a food processor and blend until smooth. If you want it to be super-smooth, pass it through a really fine sieve after blending. If you find it is a bit thick, you can add a little of the reserved cooking liquid to loosen it. Stir the puréed corn into the rest of the corn, and add the crème fraîche and Tabasco (if using). Check the seasoning and keep warm.
  3. Now for those hash browns. Peel and grate the potato into a bowl lined with a clean tea towel. Perhaps choose a tea towel you don’t particularly like, so you don’t mind squeezing hard – it’s therapeutic! Gather the tea towel around the potato and twist the neck to form a tight package. Continue twisting the cloth and squishing the liquid out of the potato as much as you can. The more you squeeze, the better the hash brown!
  4. In a heavy-bottomed frying pan or a skillet, melt the butter over a medium–high heat, then add a large spoonful of the potatoes. Depending on how big your pan is, use half the mixture for each hash brown and flatten each portion using the back of a spatula. Fry for 3–4 minutes until it looks crisp and golden, then flip over and fry for a further 2–3 minutes until you have a lovely golden-brown hash.
  5. Preheat the oven to 180°C. Pop the tomatoes on a baking tray and roast in the oven for 5 minutes. Meanwhile, fry the bacon until crispy. Put the hash browns in the oven for a few minutes just to warm up. Serve up the hash browns, topped with the creamed corn, bacon and tomatoes. I’ve been known to sprinkle this with fresh chopped chilli and serve with a salsa made of chopped avocado, red onion and tomato on the side, but eat as it suits you.
Tags:
breakfast
brunch
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