Spiralised Hash Browns
Spiralised Hash Browns
Is there a more perfect food than hash browns? Vegetable noodles makes these hash browns deliciously crispy, and the mixture of potato and sweet potato means you can put your hand on your heart and claim that you made them healthier. This is brunch made better.
Servings
8
Prep time
Cook time
Recipe
Ingredients
- 500g potato, peeled & spiralised
- 500g sweet potato, peeled & spiralised
- 4 tbsp plain flour
- 2 tbsp cornflour
- 2 eggs
- Salt & pepper, to taste
- ½ cup light oil
- Sea salt
Method
- Place potato in a bowl and cover with cold water. Swish the potatoes around and then drain them. Repeat until the water is clear, then squeeze out any moisture using a clean tea towel. Place potato in a large bowl.
- Add sweet potato, plain flour, cornflour, eggs and salt and pepper to the bowl and mix well.
- Heat about ¼ cup of oil in a shallow pan over medium-high heat and use a ½ cup measure to place the hash brown mixture into the oil.
- Spread it out until it is about 1cm thick and then repeat until the pan is full but not crowded.
- Cook for 6 mins before flipping and cooking for a further 4 mins.
- Rest on a rack to maintain crispiness while you cook the remaining hash browns, adding extra oil if required.
- Sprinkle them with sea salt before serving.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
