StaceyUK
Gold Member
Serves 2
Free on Green (if using bacon and cheese as HEX's)
3 large Maris Piper potatoes
4 spring onions, chopped
170g lean bacon (raw weight), cooked and chopped (HEX B)
84g Cathedral City Light mature cheese, grated (HEX A or B)
1) Peel the potatoes, rinse and then coarsely grate. Using paper towel or tea cloth, squeeze out excess liquid. Preheat grill.
2) Heat a large frying pan and spray with Butter FryLight. Press the shredded potatoes into the pan, spreading it so it's the diameter of the pan (like a pancake). Season with salt & pepper.
3) Once golden underneath (will take about 10 mins), flip onto a plate, spray pan with more FryLight and transfer back to the pan to cook the other side. Cook for another 10 mins or until golden.
4) Scatter the spring onions and bacon over the 'pancake' and sprinkle with the cheese. Pop under the grill until melted and golden.
5) Cut in half and dollop with very low fat fromage frais. Serve with baked beans and 'fried' eggs.
Free on Green (if using bacon and cheese as HEX's)
3 large Maris Piper potatoes
4 spring onions, chopped
170g lean bacon (raw weight), cooked and chopped (HEX B)
84g Cathedral City Light mature cheese, grated (HEX A or B)
1) Peel the potatoes, rinse and then coarsely grate. Using paper towel or tea cloth, squeeze out excess liquid. Preheat grill.
2) Heat a large frying pan and spray with Butter FryLight. Press the shredded potatoes into the pan, spreading it so it's the diameter of the pan (like a pancake). Season with salt & pepper.
3) Once golden underneath (will take about 10 mins), flip onto a plate, spray pan with more FryLight and transfer back to the pan to cook the other side. Cook for another 10 mins or until golden.
4) Scatter the spring onions and bacon over the 'pancake' and sprinkle with the cheese. Pop under the grill until melted and golden.
5) Cut in half and dollop with very low fat fromage frais. Serve with baked beans and 'fried' eggs.