Red pepper & bacon hash browns

Comfort food at its best - try our this recipe by Gearoid Lynch for hash browns like you've never had them before!


165g good quality Streaky Bacon

400g potatoes peeled and grated

Salt & freshly ground black pepper

50g butter

½ red pepper finely diced

One shallot

Four to six eggs

2tbsp vegetable/sunflower oil


Preheat the oven to 180oC.

Grill the bacon until crisp, then roughly chop and set aside on a plate with kitchen paper to absorb excess grease. Once the potatoes have been peeled and grated, place them onto a clean tea towel and twist to squeeze out any excess moisture and starch. Put the prepared potato in a bowl and season with salt and pepper.

Place a small frying pan over a medium heat. Add a small amount of butter along with the red pepper and shallot and cook for about three minutes until soft.

Add the crisp bacon, softened red pepper and shallot to your grated potato and mix together.

Heat a large non stick frying pan, add remaining butter. Then add the potato mixture to the frying pan pressing it down in an even layer. Cook for four to five minutes or until golden brown, then turn and cook for a further five minutes until golden brown.

When cooked on both sides, slide onto a baking tray and bake in the oven for 10 minutes until crispy.

While your hash brown is baking in the oven, prepare your eggs how you like, gently poached or fried.

Remove your hash brown from the oven and place on a chopping board and cut into four even wedges, serve with your poached or fried egg.


Gearoid Lynch is the proprietor of the award-winning Olde Post Inn in Cloverhill and regarded as one of the best ‘gluten free’ chefs in the country.

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