Plum tomatoes and honeyed bacon roast themselves, while you grate the potatoes and onion, and fry them into sweet-smelling, herb-strewn hash browns.
Heat the oven to 200°C/Gas 6. Cut the tomatoes in half lengthwise, season with sea salt and pepper, and arrange on a baking tray. Roll the bacon rashers into tight rolls and place on the same tray. Drizzle bacon rolls with honey and bake for 20 minutes, or until the tomatoes are soft and the bacon is crisp.
Peel the potatoes and onion, coarsely grate them, then wrap in a clean cloth and squeeze out excess liquid. Place in a bowl, add the beaten egg, flour, chopped herbs, 1 tsp sea salt and the olive oil, and stir well.
Heat 1 tbsp vegetable oil in a fry pan until hot, then add 2 heaped tablespoons of the potato mixture. Squash them flat and fry gently on both sides until golden brown. Keep them warm in the oven while you cook the remaining hash browns, adding a little extra oil to the pan each time.
Serve the hash browns topped with the roasted tomato halves, crisp bacon rolls and rosemary.
© 2002 Jill Dupleix. All rights reserved.