Spiralised Hash Browns

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.