Hash browns

Hash Browns
Ingredients:-
2lb/800g Potatoes
6 Spring Onions
1 Egg, beaten
1 tsp Oregano
Salt and Pepper
Method:-
Peel and coarsely grate the potatoes, squeeze out as much liquid as possible and place in a bowl.
Chop the spring onions, add to the potato with the egg, oregano and seasoning then mix.
Divide the hash browns into 8 and chill for 20 minutes,
Spray a frying pan with fry light and working in batches fry the hash browns for around 10 minutes each side until lightly browned and cooked through.

Loaded Hashbrowns - American Style!
Serves 2
Free on Green (if using bacon and cheese as HEX's) and EE
3 large Maris Piper or King Edward 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

these sound really good, im gonna give these a go as i love hash browns and as an alternative i was doing cubed chips in the actifryer to go with a full english!

im gonna give these a go soon as well!