Recipes by Di Swann
1. Line a 23cm x 29cm slice tin with foil
2. Arrange the Wattie’s Onion Hash Browns over the base, cutting the hash browns to fit where necessary.
3. In a food processor mix together the cheese, courgettes, eggs, pineapple spring onions and ham and process until well mixed.
4. Pour over the potato hash brown base.
5. Bake at 190°C for 45-55 minutes until firm to the touch and golden.
Serve in slices with a tomato salad.