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

  1. 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. 
  2. 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. 
  3. Top each hash brown with a slice of spicy soppressata, followed by some egg, and then some of the cheddar cheese. 
  4. Transfer them to a baking sheet then turn on your broiler to high. Place them underneath to melt for 1 minute, or until bubbly. 
  5. Remove and garnish with fresh chives. 
  6. 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

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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

  1. 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. 
  2. 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. 
  3. In a bowl, whisk together the goat cheese, cream and a pinch of salt and pepper until light and airy. 
  4. Spread some onto each hash brown, then top with some of the caramelized fennel mixture. 
  5. Garnish with some of the reserved fennel fronds and some fresh tarragon. 
  6. 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

  1. 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. 
  2. Make an aioli by mixing together the mayo and garlic. Spread some aioli on the bottom of each hash brown. 
  3. Top with a piece of roasted red pepper, followed by a few slices of chorizo.
  4. Grate some manchego on top and garnish with some fresh dill. 
  5. Enjoy! 
Mini Hash Brown Patties 4 Ways - 41