Comforting

Hash browns with chilli corn salsa

Name: Hash browns with chilli corn salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 large (about 600g) waxy potatoes (such as sebago); 1 small onion; 1 egg, beaten; 1 tablespoon plain flour; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons vegetable or olive oil; 1/3 cup (80g) sour cream, to serve; 310g can corn kernels, rinsed, drained; 1/2 red capsicum, chopped; 1/2 green capsicum, chopped; 1/2 red onion, thinly sliced; 1 tablespoon pickled jalapeno chillies, chopped; 2 tablespoons coriander leaves, plus extra to serve; 1 tablespoon each of olive oil and lime juice

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by Jill Dupleix

Food writer

Oct 03, 2015

Create a brilliant brunchy dish just like an American diner: golden hash browns topped with a crunchy vegetable salsa and sour cream.

2 large (about 600g) waxy potatoes (such as sebago)
1 small onion
1 egg, beaten
1 tablespoon plain flour
2 tablespoons chopped flat-leaf parsley
2 tablespoons vegetable or olive oil
1/3 cup (80g) sour cream, to serve

Chilli corn salsa

310g can corn kernels, rinsed, drained
1/2 red capsicum, chopped
1/2 green capsicum, chopped
1/2 red onion, thinly sliced
1 tablespoon pickled jalapeno chillies, chopped
2 tablespoons coriander leaves, plus extra to serve
1 tablespoon each of olive oil and lime juice

Method

1.

Peel and coarsely grate the potatoes and onion. Wrap in a clean cloth and squeeze out the excess liquid. Place in a bowl with egg, flour, parsley, salt and pepper, and toss well. Divide into 8 even portions.
2.

Heat 1 tablespoon oil in a large frypan over medium heat. Spoon 4 of the potato portions into the frypan, flattening with the back of the spoon as you go. Fry for 2-3 minutes on each side, until golden. Keep warm while you repeat with the remaining oil and potato mixture.
3.

For the chilli corn salsa, place all the ingredients in a bowl and toss to combine.
4.

Top hash browns with salsa and sour cream, scatter with coriander and serve.