Really good breakfast burgers. Bomb breakfast burgers, even.

I think that you are probably skilled enough in the arts of basic cookery to cook your bacon and eggs how you like them cooked, and possibly even toast some bread rolls to hold it all together, so today I will be focusing on the hash brown (hashy), the tomato relish and an idea or two about the best way to put it all together.

The hashy is for a little salty crispy texture, the relish for the sweet tang with a bit of heat, and the instruction on the composition of the burger is because I am convinced that I have spent way more time thinking about such things than you.

Let’s get onto it.

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BOMB BREAKFAST BURGERS

(serves 4)

8 rashers of bacon
4 eggs
4 slices cheese
4 crispy hashies, recipe follows
4 buns that you like
Quick tomato relish, recipe follows

Cook the bacon, eggs and buns. Heat the hashies too.
To assemble the burgers first spread top and bottom of buns with tomato relish.
Now on the basebun add bacon, followed by hashy and then egg.
Add a slice of cheese to the top half of the bun.
Now put it together to make a burger.
Eat that.
Heck yes.

CRISPY HASHY

1 large potato
Oil
Salt and pepper, to season

Peel or wash potato.
Blanch potato in boiling water for 6 – 7 minutes (this will give it a bit of a head start and the will also make your shredded potato a little sticky so the hashy holds together).
Drain and allow to cool a little so your sensitive little fingies don’t get burnt.
Preheat oven to 180 C (355 F).
Shred potato using a grater.
Place potato in a bowl, season with a good pinch of salt and pepper and mix to combine.
Using a burger sized cookie cutter (10 cm-ish) press potato mix into 4 hashies on a lined oven tray.
Splash or spray with a little oil.
Bake for 30 minutes or until brown and crisp, rotating oven tray after 15 minutes.
Get one into your burger and enjoy that shit.

QUICK TOMATO RELISH
(like, quick enough to get it done before the bloody hashy is ready)

3 large ripe tomatoes (this could also be 1x 400 g tin of diced tomatoes), roughly chopped
½ onion, roughly chopped
1 clove garlic, chopped
1 long red chilli, deseeded if you have to, roughly chopped
2 tablespoons sugar
1 tablespoon red wine vinegar
½ teaspoon salt

Add a splash of oil to a pan over medium flame.
Once oil is warm, add onions, garlic, chilli and salt and cook out for a minute,
Add tomatoes and cook out for another few minutes.
Add sugar and vinegar and cook out for another 5 minutes or until relish has thickened a little.
Set aside to cool slightly and then get in.
You will make this more than once.
If you want to make a bigger batch or for some reason have some left over, it will easily keep in the fridge for a few weeks.