Breakfast hash browns

Method

1. Add the potatoes to a saucepan of boiling water, bring back to the boil and simmer for 8-10 mins until tender. Drain and leave to cool.
2. Meanwhile, heat 1 tablespoon oil in a frying pan over a medium heat and cook the onions and thyme with some fine sea salt and freshly ground pepper for 6 minutes, or until browned. Leave to cool.
3. Finely chop the potatoes, mix with the onions and season well with salt and pepper. Heat 1 tablespoon oil and half the butter in a 20cm frying pan over a medium heat, add the potato mixture and press down firmly with a potato masher to flatten. Cook for 15 minutes until browned, golden and crisp then carefully turn out onto a board. Heat another tablespoon of oil and the rest of the butter in the pan then gently slide the hash brown back into the pan (don’t worry if it breaks), browned-side up. Press again with the potato masher to compress slightly and cook for 10 minutes.
4. Meanwhile heat the rest of the oil in a large frying pan over a medium high heat, cook the eggs to your liking and grill/fry the bacon for around 2 minutes each side until crisp.
5. Turn out the hash brown and cut into 4 wedges. Serve each with bacon, avocado, coriander, salad leaves and a squeeze of lemon juice, with mayo on the side.