|1.00||onion — finely chopped|
|30.00 ml||fresh parsley — chopped|
|0.00||salt and freshly ground black pepper — to taste|
|45.00 ml||sunflower oil|
|0.00||fresh parsley — for garnish|
Boil the potatoes in their jackets for 20 minutes. Drain and leave to cool.
Roughly chop the potatoes and mix with the onion and parsley.
Stir until well blended but not mushy. Season well with salt and pepper.
Heat the oil in a non-stick pan and spoon the mixture into the pan so it covers the base.
Press down with a spatula to flatten. Reduce the heat, cover the pan and cook for 15 to 20 minutes.
Remove from the heat and place a plate over the pan.
Invert the hash brown and return to the pan so the browned side faces up. Cook for another 10 to 15 minutes or until done and golden brown.
Cut into wedges, sprinkle with parsley and serve with bacon and tomato.