• 500 g box Wattie's Hash Browns Onion
  • 2 cups grated cheese
  • 2 courgettes
  • 4 eggs
  • 432 g can Golden Circle Crushed Pineapple, well drained
  • 4 spring onions, trimmed and well chopped
  • 200 g ham, finely chopped
  • pepper to season

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.

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