International Bacon Day on August 30 will taste even better with…..

Makes 1 large pizza

Ingredients:

Hash brown pizza base:

500g large potatoes

1 Tbsp flour

3 Tbsp olive oil

Toppings:

100ml tomato pasta sauce

100g mozzarella cheese, grated

100g streaky bacon, cooked until crispy

125g baby button mushrooms, sliced and cooked until golden

Basil leaves, for serving

Salt and pepper, to taste

Olive oil for cooking

Method:

Pizza Base:

Peel and grate the potatoes with the largest hole of a box grater.

Using a clean dish cloth or cheesecloth, squeeze as much water out of the potatoes as you can.

Line a microwave safe plate with two layers of paper towel.

Spread the potatoes out on the lined plate and microwave on high for two minutes to steam the potatoes.

Place the microwaved potatoes into a large bowl and toss with flour and mix well.

Heat the olive oil in a large non-stick frying pan until it shimmers.

Add in the potato mixture and press down well to form a solid pizza base.

Cook on medium high heat until the base deeply golden brown. Season with salt.

To flip the hash brown, place a chopping board on top of the frying pan.

Flip the pan and hash brown onto the chopping board and then carefully shimmy the uncooked side back into the pan.

Cook the other side until golden brown.

Slide the hashbrown onto a baking tray.

Set oven to grill and place rack on upper third.

Build your pizza.

Spread tomato sauce over the base.

Scatter with cheese, bacon and mushrooms.

Season lightly.

Transfer the hash brown pizza to the oven and cook until the cheese is bubbling and golden brown.

Slice, serve and enjoy!