Ingredients
- 800 g king edward potatoes
- 2 tbsp flour
- 1 egg, beaten
- 1 onion, grated
- 1 tsp garlic powder
- 1 tbsp Tingly Ted's
- 250 g streaky bacon
- 2 tbsp maple syrup
- 1 tbsp Tingly Ted's
- 1 avocado
- Juice half lemon
- 1 tsp salt
- 1 tsp black pepper
- 1 egg
- 1 bunch of chives, chopped
- Drizzle of Tingly
Instructions
Grate your potatoes and rinse under cold water until the water runs clear. Transfer to a bowl with a tea towel and squeeze out any excess water. Tip your grated potato into a clean bowl and add your flour, eggs, seasonings and Tingly Ted’s. Mix well.
In a frying pan, heat your oil on medium heat, place a spoonful of the hashbrown mix into the pan and press to get a crispy even side. Once golden brown and cooked through, flip to cook the other side.
In a small bowl, combine maple syrup and Tingly Ted’s. Generously brush the Tingly Maple glaze over your bacon and cook until crispy and delicious.
Fry an egg, sunny side up. Its time to stack!
Pop down your Tingly hashbrowns, a generous serving of smashed avocado, then your Tingly Maple bacon, and the fried egg! Finish with a sprinkle of chives and DON’T forget a squeeze of Tingly Ted’s! BOOM!
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