Veggie Hash Browns

Ingredienti

• 2 tbsp Extra virgin olive oil
• 1 sliced Leek
• 310g / 10.93oz grated Sweet potato
• 280g / 9.88oz finely shredded Tuscan cabbage or silverbeet
• 1 tbsp Ground coriander
• 1 tbsp Ground cumin
• 2 tsp Smoked paprika
• 3 lightly whisked Eggs
• 1 tsp Salt
• 1 tsp freshly ground Black pepper
• to serve Flat-leaf parsley leaves
• to serve Lemon wedges

Preparazione

1. Heat 1 tbsp olive oil in a large frying pan over medium-high heat.
2. Sauté the sliced leek for 2 minutes or until softened.
3. Add 310g / 10.93oz grated sweet potato, 280g / 9.88oz finely shredded Tuscan cabbage or silverbeet, 1 tbsp ground coriander, 1 tbsp ground cumin, and 2 tsp smoked paprika. Cook until the cabbage has wilted.
4. Transfer the mixture to a large bowl and allow to cool.
5. Stir 3 lightly whisked eggs, 1 tsp salt, and 1 tsp freshly ground black pepper into the vegetable mixture.
6. Heat the remaining 1 tbsp olive oil in the frying pan over medium heat.
7. Cook the hash browns in batches, using a quarter of the mixture for each one, for 2-3 minutes on each side or until golden brown.
8. Serve the hash browns sprinkled with parsley and with lemon wedges on the side.