INGREDIENTS 6 Cavendish Farms Mini Quick Cook Hash Brown Patties 6 eggs 3 tablespoons butter 40 grams spicy soppressata, sliced 40 grams cheddar cheese 2 tablespoon chives, finely chopped
PREPARATION
- Begin by cooking your Cavendish Farms Mini Quick Cook Hash Brown Patties. Preheat your air fryer to 400 degrees. Fill the air fryer basket with a single layer of frozen hash browns. Cook for 5 - 7 minutes, or until golden and crispy. Remove and set aside.
- Next cook the eggs. In a non-stick skillet, heat the butter over medium heat, then add the eggs. Scramble gently for 2- 3 minutes, or until just set.
- Top each hash brown with a slice of spicy soppressata, followed by some egg, and then some of the cheddar cheese.
- Transfer them to a baking sheet then turn on your broiler to high. Place them underneath to melt for 1 minute, or until bubbly.
- Remove and garnish with fresh chives.
- Enjoy!
INGREDIENTS 12 Cavendish Farms Mini Quick Cook Hash Brown Patties 1 avocado 1 tablespoon lemon juice 1 teaspoon olive oil 1 tablespoon sour cream 6 eggs 2 shallots, finely sliced ¼ teaspoon chili flakes
PREPARATION
- Begin by cooking your Cavendish Farms Mini Quick Cook Hash Brown Patties. Preheat your air fryer to 400 degrees. Fill the air fryer basket with a single layer of frozen hash browns. Cook for 5 - 7 minutes, or until golden and crispy. Remove and set aside.
- Next, boil your eggs. Bring a pot of water to a boil, then add the eggs. Boil for 8 minutes, then remove and add to a bowl of cold water. Chill completely, then peel and halve each egg.
- In a separate bowl, add the avocado, lemon juice, olive oil, sour cream, and a pinch of salt. Mix together until well incorporated and smooth.
- To build, spread some of the avocado mix on the bottom of each hash brown. Top with a few thin slices of shallot, followed by an egg half. Top with a sprinkling of coarse salt and chili flakes.
- Enjoy!
INGREDIENTS 6 Cavendish Farms Mini Quick Cook Hash Brown Patties 1 fennel bulb, finely diced and fronds reserved 1 small white onion, finely diced 2 tablespoon olive oil 1 tablespoon butter ½ teaspoon salt ¼ teaspoon pepper
70 grams goat cheese ¼ cup whipping cream
Fresh tarragon and fennel fronds for garnish
PREPARATION
- Begin by cooking your Cavendish Farms Mini Quick Cook Hash Brown Patties. Preheat your air fryer to 400 degrees. Fill the air fryer basket with a single layer of frozen hash browns. Cook for 5 - 7 minutes, or until golden and crispy. Remove and set aside.
- In a saucepan, heat the oil and butter over medium heat. Add the fennel, onions, salt and pepper and cook, stirring occasionally for 25 - 30 minutes, or until deeply golden brown and caramelized. Set aside.
- In a bowl, whisk together the goat cheese, cream and a pinch of salt and pepper until light and airy.
- Spread some onto each hash brown, then top with some of the caramelized fennel mixture.
- Garnish with some of the reserved fennel fronds and some fresh tarragon.
- Enjoy!
INGREDIENTS 12 Cavendish Farms Mini Quick Cook Hash Brown Patties ½ cup mayo 1 clove garlic, finely minced 50 grams roasted red pepper 50 grams chorizo, sliced 20 grams manchego
Fresh dill for garnish
PREPARATION
- Begin by cooking your Cavendish Mini Hash Browns. Preheat your air fryer to 400 degrees. Fill the air fryer basket with a single layer of frozen hash browns. Cook for 5 - 7 minutes, or until golden and crispy. Remove and set aside.
- Make an aioli by mixing together the mayo and garlic. Spread some aioli on the bottom of each hash brown.
- Top with a piece of roasted red pepper, followed by a few slices of chorizo.
- Grate some manchego on top and garnish with some fresh dill.
- Enjoy!