Name: Kumara hash browns with avocado salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 700 gram kumara, peeled, coarsely grated; 1/3 cup plain flour; 2 eggs, lightly whisked; 60 gram butter, melted; vegetable oil, to shallow fry; 1 avocado, peeled, coarsely chopped; 8 cherry tomatoes, quartered; 2 green onions, thinly sliced; 2 tablespoon finely chopped coriander, plus extra leaves, to serve; 2 tablespoon lemon juice

Ingredients

700 gram kumara, peeled, coarsely grated

1/3 cup plain flour

2 eggs, lightly whisked

60 gram butter, melted

vegetable oil, to shallow fry

1 avocado, peeled, coarsely chopped

8 cherry tomatoes, quartered

2 green onions, thinly sliced

2 tablespoon finely chopped coriander, plus extra leaves, to serve

2 tablespoon lemon juice

Method

1.Combine kumara and flour in a bowl. Make a well at centre. Whisk egg and butter in a jug. Add to kumara mixture; stir to combine. Season.

2.Heat oil in a large heavy-based frying pan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). To cook hash browns, spoon 3 x 1/4-cup measures of mixture into pan; flatten slightly. Shallow fry, in 4 batches, for 2 minutes each side or until golden and crisp. Transfer to paper towels. Top up and reheat oil between batches, if necessary.

3.Combine avocado, tomato, onion, coriander and juice in a glass bowl. Serve hash browns with salsa. Sprinkle with extra coriander.

Makes 12 To shallow-fry, add oil to a depth of 2cm. To keep cooked hash browns warm between batches, transfer to a baking tray lined with baking paper. Keep warm in an oven preheated to 120°C/100°C fan-forced.
Note

Women's Weekly Food