Local Root Vegetable Hash Browns with Fried Eggs
Local Root Vegetable Hash Browns with Fried Eggs
Breakfast for champions by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Frying
  • Cooking Time 60 minutes
  • Yield 4 servings
  • 800 grams local root vegetables (like igname and sweet potato), peeled and coarsely grated
  • ¼ cup of plain flour
  • 1 teaspoon baking powder
  • ¼ bunch spring onions, finely chopped
  • Pinch nutmeg
  • Salt and pepper
  • 4 eggs, fried to serve
  • Country ham, to serve
  • Crusty baguette, to serve
  • Vegetable oil for frying

Place the root vegetables into a bowl and add the flour, baking powder, spring onions, nutmeg and salt and pepper. Heat oil in a medium –large pan and add large spoonful dollops of the sweet potato mix. Press down slightly with the back of a spoon to flatten into patties and cook for 1 minute before flipping. Remove once they are golden brown, drain of paper towelling and serve with fried eggs, ham and baguette.

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