Fakeaway breakfast muffins

• 300 g pork mince (20% fat)
• 5 g salt 
• 3 g black pepper 
• 1 g garlic powder 
• 1 g onion powder 
• 4 English muffins
• 4 slices of cheese
• 4 eggs
• oil for cooking

• 400 g potatoes, grated
• 30 g onion, finely grated
• 15 g plain flour
• 5 g salt 
• 3 g black pepper

• – In a bowl, combine pork mince, salt, pepper, garlic powder, and onion powder. Mix until well combined.
• – Divide the mixture into 4 equal patties and shape roughly the same size as the English muffins.
• – Heat a pan over medium heat and cook the patties for 3–4 minutes per side, or until browned and cooked through (internal temperature of 75°C)

• – Lightly grease a round egg ring and place in a pan over low-medium heat.
• – Crack an egg into it. Pierce the yolk with a fork to flatten it slightly. Cook until the egg is set, about 3–4 minutes. For a firmer egg, flip it carefully and cook for an additional 1 minute and repeat for all 4 eggs.

• – Rinse potatoes under cold water to remove excess starch, then squeeze out as much water as possible using a clean tea towel or paper towels.
• – In a bowl, combine the grated potatoes, grated onion, flour, salt, and pepper. Mix until well combined.
• – Shape the mixture into 4 oval patties, about 1 cm thick.
• – Place the patties on a baking tray lined with parchment paper. Brush both sides lightly with oil.
• – Bake for 20–25 minutes, flipping halfway, until golden brown and crispy.

• – Place a sausage patty on the toasted muffin. Top with a slice of cheese, followed by the egg and enjoy with your hashbrown!

Use quorn mince for a veggie alternative!