Ingredients
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2 large (about 600g) waxy potatoes (such as sebago)
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1 small onion
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1 egg, beaten
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1 tablespoon plain flour
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2 tablespoons chopped flat-leaf parsley
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2 tablespoons vegetable oil or olive oil
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1/3 cup (80g) sour cream, to serve
Chilli corn salsa
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310g can corn kernels, rinsed, drained
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1/2 red capsicum, chopped
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1/2 green capsicum, chopped
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1/2 red onion, thinly sliced
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1 tablespoon pickled jalapeno chillies, chopped
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2 tablespoons coriander leaves, plus extra to serve
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1 tablespoon olive oil
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1 tablespoon lime juice
Method
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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.
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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.
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3For the chilli corn salsa, place all the ingredients in a bowl and toss to combine.
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4Top hash browns with salsa and sour cream, scatter with coriander and serve.
Source: taste.com.au
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