Hash brown pizza with bacon

Step 1/4

• 1 kg potato
• 4 tbsp flour
• ½ tsp sweet paprika powder
• salt
• pepper

• oven
• peeler
• box grater
• bowl (large)

Preheat the oven to 220°C/430°F top/bottom heat. Peel the potatoes, grate coarsely and place in a large bowl. Add flour, sweet paprika powder, some salt and pepper, mix everything well to combine.

Step 2/4

• 2 tbsp oil

• baking sheet
• parchment paper
• nonstick pan
• spatula

Line a baking sheet with parchment paper. Heat oil in a large, nonstick pan. Add half of the hash brown mixture and spread evenly to cover the bottom of the pan. When the edge of the hash brown starts to brown after approx. 4–6 min., carefully turn over and continue to fry for another 4–6 min. Remove from pan and place on the lined baking sheet. Repeat with remaining hash brown mixture.

Step 3/4

• 200 g light crème fraîche
• 25 g chives
• salt
• pepper

• bowl (small)
• knife
• cutting board

Place hash browns in the oven and bake for approx. 10–12 min. until the surface is nice and crispy. Meanwhile, in a small bowl, add light crème fraîche, season with salt and pepper to taste, and stir to combine. Cut chives into fine rings.

Step 4/4

• 100 g smoked bacon (diced)

Arrange the hash browns on plates, spread light crème fraîche, and sprinkle with chives and diced smoked bacon. Enjoy!

Enjoy your meal!