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Hash browns with chilli corn salsa
Hash browns with chilli corn salsa
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Make a tasty brunch dish with crispy hash browns, fresh veggie salsa, and creamy sour cream for a delicious American diner experience.
Ingredients:
  • 2 large (about 600g) waxy potatoes (such as sebago)
  • 1 small onion
  • 1 egg, beaten
  • 20.00 ml plain flour
  • 40.00 ml chopped flat-leaf parsley
  • 36.80 gm vegetable oil or olive oil
  • 80g sour cream
  • 310g can corn kernels, rinsed, drained
  • 1/2 red capsicum, chopped
  • 1/2 green capsicum, chopped
  • 1/2 red onion, thinly sliced
  • 20.00 ml pickled jalapeno chillies, chopped
  • 40.00 ml coriander leaves, plus extra to serve
  • 18.20 gm olive oil
  • 21.00 gm lime juice
Instructions:
  • Peel and grate the potatoes and onion. Squeeze out excess liquid. Combine with egg, flour, parsley, salt, and pepper, then mix thoroughly. Form into 8 equal portions.
  • In a large frypan over medium heat, heat 1 tablespoon of oil. Spoon 4 potato portions into the frypan, flattening with the back of the spoon. Cook for 2-3 minutes on each side until golden. Keep warm as you repeat with the remaining oil and potato mixture.
  • Combine all the ingredients for the chili corn salsa in a bowl and toss gently.
  • Garnish hash browns with salsa, sour cream, and fresh coriander before serving.

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