Create a brilliant brunchy dish just like an American diner: golden hash browns topped with a crunchy vegetable salsa and sour cream.
Nutrition
1582 kj Energy
23g Fat Total
8g Saturated Fat
8g Protein
168.73mg Sodium
5g Carbs (sugar)
31g Carbs (total)
All nutrition values are per serve
Hash browns with chilli corn salsa
Print RecipeIngredients
- 2 large (about 600g) waxy potatoes (such as sebago)
- 1 small onion
- 1 egg, beaten
- 1 tablespoon plain flour
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons vegetable oil or olive oil
- 1/3 cup (80g) sour cream, to serve Chilli corn salsa
- 310g can corn kernels, rinsed, drained
- 1/2 red capsicum, chopped
- 1/2 green capsicum, chopped
- 1/2 red onion, thinly sliced
- 1 tablespoon pickled jalapeno chillies, chopped
- 2 tablespoons coriander leaves, plus extra to serve
- 1 tablespoon olive oil
- 1 tablespoon lime juice
Instructions
- Step 1Peel and coarsely grate the potatoes and onion. Wrap in a clean cloth and squeeze out the excess liquid. Place in a bowl with egg, flour, parsley, salt and pepper, and toss well. Divide into 8 even portions.
- Step 2Heat 1 tablespoon oil in a large frypan over medium heat. Spoon 4 of the potato portions into the frypan, flattening with the back of the spoon as you go. Fry for 2-3 minutes on each side, until golden. Keep warm while you repeat with the remaining oil and potato mixture.
- Step 3For the chilli corn salsa, place all the ingredients in a bowl and toss to combine.
- Step 4Top hash browns with salsa and sour cream, scatter with coriander and serve.
- Author: Jill Dupleix
- Image credit: Steve Baccon
- Publication: Taste.com.au
