Jersey Royal Potato and Jersey Cabbage Hash Browns with Crispy Bacon

A hearty breakfast showcasing the fresh flavors of Jersey. Crispy hash browns made with the delicate sweetness of Jersey Royal potatoes and the slight bitterness of Jersey cabbage, complemented by smoky bacon.

Prep Time

20 minutes

Total Time

55 minutes

Calories

575 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.66/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

750gJersey Royal Potatoes(Washed and scrubbed, but not peeled)

£3.50

250gJersey Cabbage(Finely shredded)

£1.75

200gStreaky Bacon(Cut into lardons or small pieces)

£2.75

50gJersey Butter(Unsalted)

£1.25

2tbspJersey Milk(Whole milk)

£0.10

1tbspFresh Thyme(Chopped leaves)

£0.50

1Large Egg(Free-range)

£0.30

To tasteSalt(Sea salt recommended)

£0.05

To tasteBlack Pepper(Freshly ground)

£0.05

2tbspOptional: Fresh Parsley(Chopped, for garnish)

£0.40

Total Cost

£10.65

£2.66 per serving

Instructions

1.
Preheat oven to 200°C (180°C fan/Gas Mark 6).
2.
Boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain well and leave to cool slightly.
3.
While the potatoes are cooling, cook the bacon in a large frying pan over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pan.
4.
Coarsely grate the slightly cooled potatoes.
5.
Add the shredded Jersey cabbage to the frying pan with the bacon fat and cook over medium heat until softened, about 5 minutes. Stir frequently.
6.
In a large bowl, combine the grated potatoes, cooked cabbage, crispy bacon, thyme, egg, Jersey milk, salt, and pepper. Mix well.
7.
Melt half the Jersey butter in the same frying pan over medium heat. Add half of the potato mixture, pressing it down to form a large hash brown.
8.
Cook for 8-10 minutes, or until golden brown and crispy on the bottom. Carefully flip the hash brown (using a spatula and a plate if needed) and cook for another 8-10 minutes until golden brown on the other side.
9.
Repeat steps 7 and 8 with the remaining butter and potato mixture to make a second hash brown.
10.
Transfer the hash browns to a baking tray and bake in the preheated oven for 5-10 minutes to ensure they are heated through.
11.
Slice the hash browns into wedges and serve immediately. Garnish with fresh parsley if desired.

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My Notes

Nutrition Information

Nutrition per serving (319g)

575 kcal / 2406 kJ

Carbs

36g

14% of RDA

Fat

40g

57% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

5 g

6% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

21 g

105% of RDA

Chef's Tips

Don't overcook the potatoes when boiling, as they will become mushy and difficult to grate.

Ensure the potatoes are only slightly cooled before grating, as cold potatoes are harder to grate.

For extra crispy hash browns, don't overcrowd the pan when cooking. Cook in batches if necessary.

If you don't have thyme, rosemary works well as a substitute.

Serve with a fried egg or a dollop of Jersey cream for an extra indulgent breakfast.

Cooking Equipment

Large frying pan or skillet

Baking tray

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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