Toast brioche buns and set aside. Grate the potato and onions. Wash them in sone water until water is clear. Squeeze out water.
Put in a bowl with level tbsp of garlic granules, onion granules, paprika and a good amount of salt and pepper, egg, flour until it's in a semi loose batter.
Heat frying oil in a frying pan and carefully spoon in your batter and cook both sides until crisp and cooked through (quick method). My method when I have time is to put the batter in cling film lined tray press down and freeze for an hour and then remove and cut into any shape – I'm doing a triangle like Mr Urdd.
Fry on a lower heat cook through and get a good colour then leave on a paper towel to crisp dry and add some rock salt.
Fry gammon medallions quickly in a little butter and herbs if you want. Keep warm in foil and then fry your eggs.
If you are having pineapple cut a slice of fresh pineapple and fry until caramelised – top your burger with this. I like a bit of chilli and sweet paprika on this.
Layer up the burger with mustard on bottom bun – gammon then the hash brown then egg (or pineapple) and mayo on the top bun. Super tasty!
Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).
