Recipe - Pancetta Hash Browns With Tomatoes And Mushrooms

75 g Diced pancetta
2 small Floury potatoes; parboiled
whole,
; still warm
2 tablespoon Olive oil
6 Pomodorino tomatoes
6 Button portabellini
mushrooms
1 small Bunch fresh chives
1 tablespoon Vegetable oil; (1 to 2)
2 lg Eggs
Salt and pepper

1 Heat a medium frying pan and cook the pancetta for 23 minutes until
crisp and golden.

2 Coarsely grate the potatoes into a bowl and season generously. Remove the
pancetta using a slotted spoon and stir into the potatoes. Heat the olive
oil in a second, large frying pan.

3 Firmly shape the potato mixture into four oval patties by patting the
mixture together in the palm of your hands.

4 Cook the hash cakes in the pancetta pan for 34 minutes on each side
until crisp and golden. Halve the pomodorini and button mushrooms and toss
into the frying pan. Cook for 23 minutes, stirring until softened and
golden.

5 Crush the garlic into the pan and season. Finely chop the chives. Heat
the vegetable oil in a separate, small pan and crack in the eggs.

6 Fry for a couple of minutes, basting with oil. Stir the chives into the
tomato pan and spoon alongside the hash browns. Top with the fried egg and
serve.

Converted by MC_Buster.

Per serving: 246 Calories (kcal); 25g Total Fat; (90% calories from fat);
6g Protein; 1g Carbohydrate; 187mg Cholesterol; 55mg Sodium Food Exchanges:
0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 One half Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.