Ingredients
- 1 1/2 pounds potatoes (4 medium sized potatoes, grated)
- 1 leek, chopped
- 1 garlic clove, dice
- 1 teaspoon chilli (smoked chilli, or more or less to taste, smoked chilli, I'd mix some chili powder, smoked paprika, and a touch of cayenne)
- Salt and pepper, to taste
- Olive oil, or butter
- 2 to 4 large eggs (cooked to preferred method, fried, over-easy, poached)
How to Make
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Step 1: Wash the potatoes and chop in half lengthways.
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Step 2: Grate the raw potato into a large mixing bowl, discarding the ends.
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Step 3: Tip the grated potato into a sieve over the sink and squeeze out as much liquid as possible. The drier the mix the better they will crisp.
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Step 4: Heat a frying pan over a medium heat and add a small splash of oil or butter.
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Step 5: Finely chop the leek and garlic, add to the pan and saute for a minute or so until the leek begins to become translucent. Add to the potato.
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Step 6: Add the smoked chilli and season generously.
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Step 7: Heat the frying pan on a medium to high heat and add a generous glug of oil or butter.
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Step 8: Using your hands, create a thin patty out of the potato about 2.5 – 3 inches in diameter and add to the pan. Flatten down to ensure the mix is compacted down. Repeat this process until the frying pan is full.
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Step 9: After about 4-5 minutes, flip the hash brown over. It should stay together and be brown and crispy on one side. Press down and cook for a further 3-4 minutes.
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Step 10: Serve with whatever breakfast goodies you like – such as a poached egg sprinkled with smoked chilli, sauted spinach and tomatoes – healthy, low fat and delicious!
We hope you enjoy this recipe!
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