Spicy corn and potato hash browns

Ingredients

• 3 (about 350g) large potatoes, peeled and grated 
• 200g PnP frozen cauliflower, thawed 
• 1 cup (150g) frozen corn, thawed  
• 3 cloves garlic, finely chopped 
• 3 Tbsp (45ml) chopped fresh parsley or coriander
• 3 red chillies, deseeded and chopped 
• 1 Tbsp (15ml) paprika or cayenne pepper 
• 2 eggs, whisked 
• ¼ cup (60ml) cake flour 
• Salt and milled pepper 
• Oil, for frying 
• 4 poached eggs and wilted Swiss chard, for serving

Method

1. Place grated potato in a clean tea towel and squeeze out excess moisture. 
2. Blitz cauliflower for a few seconds until it resembles rice. 
3. Combine potato, cauliflower “rice”, corn, garlic, parsley, chilli and spice. 
4. Mix in eggs and cake flour to form a batter and season well. 
5. Heat oil in a large skillet over medium heat. 
6. Spoon a quarter of the hash mixture into skillet and flatten. 
7. Fry for 8-10 minutes per side until golden and cooked through. 
8. Repeat with the remaining mixture. 
9. Serve topped with poached egg and wilted Swiss chard.

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