If you are looking for something different for breakfast then this is your recipe! Make these fancy Hash Browns for your family and friends and totally impress them.
Ingredients For the hash browns: 350g sweet potatoes, unpeeled, grated 1 ripe, large Roma tomato, cut into long, thin slices 4 whole spring onions, finely chopped 1 bunch coriander, washed well, roughly chopped 1 cup rice flour 1 1/2 tablespoons cumin powder 2 tablespoons curry powder 1 cup water 1 teaspoon pepper 2 teaspoons salt coconut oil, for frying
To prepare the hash browns: Add all the ingredients into a bowl and mix well. Massage with your hands for at least 3-5 minutes. Heat a pan over medium-high heat. Add a good splash of coconut oil for frying. Pour in 1/3 cup of the hash brown mix at a time. Cook till golden brown on both sides. Remove and leave to drain on paper towel before serving. For the quick pineapple chutney: 1 cup small diced pineapple
1/4 cup cranberries 1/4 cup sultanas 1/8 teaspoon fennel seeds
1 long dried chili 1 whole anise star 1 cup water 2 tablespoons apple cider vinegar 2 tablespoons honey or Maple Syrup for vegan 1/4 teaspoon pepper 1 strip of lemon rind, about 2 inches long
To prepare the pineapple chutney: Add all the chutney ingredients to a small pot and bring to a boil. Turn down the heat and put on the lid. Cook for 8 minutes. If most of the water has evaporated, pour in a little more (you don’t want this to be dry). Allow to rest in the pot for 5-8 minutes when the cooking time is up.
Serve the Hash Browns topped with the Pineapple Chutney and enjoy!
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