Spicy corn and potato hash browns

A comfort-food classic gets some added heat.

45 minutes

Makes 4

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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
  • red chillies, deseeded and chopped 
  • 1 Tbsp (15ml) paprika or cayenne pepper 
  • 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.

 

Browse more vegetarian recipes here.

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