800g Maris Piper or King Edward potatoes

1½ tbsp olive oil

1 tbsp chopped chives

75g pancetta, diced

50g Gruyère, grated

small pack parsley, chopped

2 large eggs, lightly beaten


Peel the potatoes, cut them into large chunks and put them in a saucepan of cold salted water.

Bring to the boil and simmer for 15 mins until just cooked (do not overcook or the potatoes will absorb too much water).

Meanwhile, heat 1⁄2 tbsp of the olive oil in a small pan. Fry the pancetta in the same pan until the fat has melted and the pancetta is crisp.

Drain the potatoes and allow to steam-dry. Once cool enough to handle, chop the potatoes into 1cm dice and mix in a bowl with the pancetta, Gruyère, parsley, beaten eggs and chives. Season generously with black pepper.

Heat 1 tbsp of the oil in a large non-stick frying pan. Gently tip in the potato mixture and press down with the back of a large spoon.

Fry over a medium heat for 15 mins until the bottom is golden brown.

Tip the hash brown onto a plate, then slide back into the pan, cooked-side up.

Cook for another 15 mins until golden and hot. Serve with roasted tomatoes, if you like.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Hash browns with Gruyère & pancetta
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