Sweet potato hash browns with bean salsa
4 serves
30 m
20 m
Ingredients
- 650 g orange sweet potatoes, peeled, grated
- 2 teaspoons Cajun spice blend
- 2 eggs
- ¼ cup wholemeal plain flour
- ¼ cup olive oil
Bean salsa
- 420 g can no added salt black beans, rinsed, drained
- 200 g punnet grape tomatoes, quartered
- 1 avocado, chopped
- ½ red onion, finely chopped
- ¾ cup coarsely chopped fresh coriander
- ¼ cup pepitas, toasted
- 1 tablespoon lime juice, plus wedges to serve
Method
Step 1
Place sweet potato in the centre of a clean tea towel. Gather corners of tea towel, then twist to enclose sweet potato and squeeze firmly to extract any liquid. Transfer to a large bowl. Add spice blend, egg and flour. Mix well.
Step 2
Using damp hands, divide mixture into 12 even portions (about ¼ cup of mixture in each) and place on a large plate.
Step 3
Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Add 4 portions to pan and flatten into 8 cm diameter rounds with the back of a spoon. Cook for about 3 minutes on each side or until golden brown. Transfer to a non-stick baking tray and place in 160 °C preheated oven to keep warm. Repeat with remaining oil and portions.
Step 4
Meanwhile to make salsa, combine all ingredients in a medium bowl. Season with pepper.
Step 5
Serve hash browns with salsa and lime wedges.
Tips
- To oven bake hash browns instead of pan-frying, lightly oil 2 large baking trays and line with baking paper. Lightly spray paper with olive oil. Place 6 portions on each tray, then flatten into 8 cm rounds. Lightly spray tops with olive oil. Bake at 200 °C for 25 minutes, turning halfway though, until crisp and golden brown around edges.
- Replace black beans with canned no added salt red kidney beans or 3 bean mix, if preferred,
- Refrigerate any leftover hash browns and salsa in separate containers for up to 2 days. Reheat hash browns on a baking paper-lined tray in 160 °C oven.
