Cheesy Potato Hash Browns with Caramelised Onion Relish

Coarsely grate the potatoes into a clean tea towel. Twist the tea towel to squeeze out any excess liquid. Place the potato into a large bowl with the egg and a big pinch of salt and pepper. Mix to combine.

Place a large frypan over medium heat and add half of the oil. Add four separate spoonful’s of potato to the fry pan and spread into a thin patty shape. Add a few cubes of cheddar and a dollop of Beerenberg Caramelised Onion Relish. Top each with another spoonful of potato so the cheese and jam are enclosed. Turn the heat to low and cook for 4 minutes on each side, or until crispy and cooked through. Repeat with the remaining potato.

Place on a serving plate with the fried eggs and bacon to serve.