Hash browns with sal­mon & av­o­cado

New Zealand Woman’s Weekly - - NOURISH ME -

SERVES 2- 4

Rich and le­mony in flavour, this may look like a light break­fast, but believe me, it’s packed full of good­ness as there’s omega-3 in both the sal­mon and av­o­cado.

2-3 medium pota­toes

3 spring onions, thinly sliced Small hand­ful pars­ley,

finely chopped

1 tsp sea salt, to sea­son

Oil, for fry­ing

1 av­o­cado

4 tbsp sour cream

Juice of 1 lemon

200g hot-smoked sal­mon,

bro­ken into chunks

Chilli flakes and fresh chilli,

to gar­nish

1 Peel the pota­toes and grate onto a thin tea towel. Wrap and twist the tea towel to squeeze liq­uid out of the pota­toes – this is the trick to get­ting crisp hash browns. Trans­fer the dry, grated potato to a bowl, then add the spring onions (re­serve a few slices to use as gar­nish), pars­ley and salt, then toss­ing to­gether.

2 Heat 2cm of oil in a heavy­based fry-pan. Drop large spoon­fuls of the potato mix into the hot oil and fry un­til golden. Aim to get four from your mix and fry in batches if you need to. Re­sist the urge to pat them flat as you want them light and crispy. If the edges are craggy, that’s great as they’ll crisp up nicely. Care­fully flip and cook the second side. Drain on pa­per towels and keep warm un­til ready to serve.

3 Prepare the re­main­ing dish com­po­nents by halv­ing the av­o­cado, then slic­ing each half into thick slices. Mix the sour cream with plenty of lemon juice.

4 To serve, place a warm hash brown (or two) on each plate and top with some av­o­cado, sal­mon and a de­cent dol­lop of lemon sour cream. Gar­nish with the re­served spring onions, chilli flakes and slices.

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