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Hash browns with baby tomatoes and spinach
Hash browns with baby tomatoes and spinach
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Ingredients:
  • 250g cherry truss tomatoes
  • Olive oil spray
  • 4 large sebago potatoes
  • 80ml olive oil
  • 150g baby spinach leaves
Instructions:
  • Preheat the oven to 200°C. Gently snip the tomatoes off the truss, keeping the tops intact. Place them on a baking tray and lightly coat with olive oil spray. Roast for 15-20 minutes until tender and lightly golden.
  • Peel and grate the potatoes, then squeeze out excess liquid before placing them in a large bowl.
  • In a large non-stick frying pan over medium-high heat, heat half of the oil. Take 1/4 cup of grated potato and place in the pan, then use an egg flip to slightly flatten into a 10cm round. Repeat this process to make a total of four rounds. Cook each side for 2-3 minutes until golden brown. Transfer to a plate and cover with foil. Repeat the same steps with the rest of the grated potato.
  • Preheat a frying pan or saucepan over medium-high heat. Cook the spinach for 1-2 minutes until wilted. Serve the spinach and tomatoes over hash browns.

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