Antipasto and hash brown stack

1.Heat a char-grill pan over moderately high heat. Drain semi-dried tomatoes, reserving oil (you’ll need about 2 tablespoons). Brush reserved oil over both sides of eggplant and capsicum. Char-grill eggplant, in batches, for 4 minutes each side or until browned and soft. Transfer to a heatproof plate. Char-grill capsicum, skin-side down in batches, for 4 minutes or until skin blisters and blackens. Transfer to a heatproof bowl. Cover with plastic food wrap; stand for 5 minutes (this helps lift skin). Peel; discard skin.

2.Meanwhile, make hash browns.

3.Combine yogurt and pesto in a bowl. To assemble, place 1 hash brown on each serving plate. Top with eggplant, a hash brown, capsicum, a hash brown, then yogurt mixture. Top with artichoke and semi-dried tomatoes. Serve with spinach.

4.Peel and coarsely grate potatoes. Place in a colander. Using hands, squeeze as much moisture as possible from potato. Combine potato and egg in a bowl. Season.

5.Heat 1/4 cup of the oil in a frying pan over moderate heat. Cook 1/3-cup measures of potato mixture, in batches, For 3 minutes each side or until golden and crisp, adding more oil as needed. You should have 12 hash browns.

6.Transfer cooked hash browns to a baking tray lined with baking paper. Keep warm in oven.