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Hash browns with baby tomatoes and spinach

  • 0:15 Prep
  • 0:45 Cook
  • 4 Servings


  • 250g cherry truss tomatoes
  • Olive oil spray
  • 4 large sebago potatoes
  • 1/3 cup (80ml) olive oil
  • 150g baby spinach leaves


  • 1
    Preheat oven to 200°C. Use scissors to remove the tomatoes from the truss, leaving the tops in tact. Place the tomatoes on a baking tray. Spray lightly with the olive oil. Roast for 15-20 minutes or until soft and slightly golden.
  • 2
    Meanwhile, peel and coarsely grate the potatoes. Squeeze handfuls of the grated potato to remove as much liquid as possible. Place the grated potato into a large bowl.
  • 3
    Heat half the oil in a large non-stick frying pan over a medium-high heat. Place 1/4 cup of the grated potato in the pan. Use an egg flip to flatten slightly to form a 10cm round. Repeat to make three more. Cook for 2-3 minutes each side or until golden. Transfer to a plate. Cover with foil. Repeat with the remaining potato.
  • 4
    Heat a frying pan or saucepan over a medium-high heat. Wash the spinach and add to the pan and cook for 1-2 minutes or until wilted. Serve hash browns topped with the spinach and tomatoes.

Source: taste.com.au


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