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Hash browns with chilli corn salsa

by wiki
20 June, 2021
in Dinner
0
Hash browns with chilli corn salsa
Hash browns with chilli corn salsa

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

0

Hash browns with chilli corn salsa

Serves: 4
Cooking time: 10 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 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 1
    Peel 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 2
    Heat 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 3
    For the chilli corn salsa, place all the ingredients in a bowl and toss to combine.
  • Step 4
    Top hash browns with salsa and sour cream, scatter with coriander and serve.
  • Author: Jill Dupleix
  • Image credit: Steve Baccon
  • Publication: Taste.com.au
Tags: potato
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