2 small potatoes
1 whole pepper
Salt & Pepper
20g Reduced fat cheddar (optional)
Pre heat your oven to 180/200.
Peel and grate two small potatoes. Once grated squeeze all the excess liquid out of them. I pile them into a clean tea towel and squeeze! Once the liquid is out season generously with salt and black pepper.
Line a baking tray with baking parchment and a generous spray of fry lite.
Transfer the potato onto the tray and spread out thinly into your desired shape. Spray wit fry lite and pop into the pre heated oven for 15 minutes. Then take out and carefully flip over. Bake for another 15 minutes or until golden brown.
Whilst the hash brown base is cooking, slice your pepper and mushrooms and pop into an oven dish with fry lite, salt, pepper and garlic powder and bake for 15-20 minutes.
Once your hash brown is cooked crack two eggs on top and bake for another 8-10 minutes depending on how you like your eggs. I also topped with 20g Reduced fat cheddar at this point. (half of your healthy extra A choice) omit this if you have used your choice and don’t wish to syn it.