TOTAL TIME: 30 MIN
SERVINGS: 4
CALORIES/SERVING: 363 CALS PER SERVING
INGREDIENTS
2 large (about 600g) waxy potatoes (such as Sebago) 1 small onion 1 egg, beaten 1 tbsp plain flour 2 tbsp chopped flat-leaf parsley 2 tbsp 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 tbsp pickled jalapeno chilies, chopped 2 tbsp coriander leaves, plus extra to serve 1 tbsp olive oil 1 tbsp lime juice
METHOD
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.
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.
For the chili corn salsa, place all the ingredients in a bowl and toss to combine.
Top hash browns with salsa and sour cream, scatter with coriander, and serve.
NUTRITION
Calories 363 cal
Protein 7.4g
Total Fat 19.7g
- saturated 4.5g
Carbohydrate 42.5g
- sugars 6.8g
Sodium 193mg
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