Sweet Potato Hash Brown Brunch
I’ve combined white potato with sweet potato to create this vibrant hash brown brunch. Eat as they are or serve stacked with a poached egg, harissa drizzle, sliced radishes and a sprinkle of chopped parsley to take it to the next level and make it feel like you’re sat in a boujee cafe – don’t forget ya flat white huns x
If theres one tip you always need to remember when it comes to making the perfect hash brown, its that you need to remove all the water from the spuds. A watery spud will leave you with a watery and sloppy mess. You want the potato to really hold it’s shape when frying and get nice and crispy! By squeezing all the excess water out, you’ll still get that fluffy and creamy interior and crunchy outside that we all associate with this carby fave.
I also have a real soft spot for the humble hash brown. After I lost my job during the pandemic in 2020, I recreated the iconic McDonald’s hash brown and it went viral. Thanks to the support of everyone watching and sharing my recipe, a new career was born and I could stop filling in endless job applications and commit full time to developing my own recipes for all of you. I still can’t get over that this is my job! If you want the original recipe, you can find it here. Enjoy!
Ingredients
For the Hash Browns
- 1 sweet potato, peeled and grated
- 1 Maris piper potato, peeled and grated
- 1 tbsp rose harissa
- Pinch of garlic granules
- Pinch of smoked paprika
- Pinch of salt
- Pepper
- Drizzle of oil
To Serve
- 2 eggs, poached
- 2 tbsp sour cream
- Drizzle of rose harissa
- Sliced radishes
- Chopped parsley
Method
- Get a pan of salted water on to boil.
- Once boiling, add your peeled and grated potatoes and cook for 30 seconds.
- Drain into a sieve and run under cold water until cool enough to handle.
- Squeeze the juice out of the cooked spuds. You don't want sloppy spuds.
- In a bowl mix the potato, harissa, garlic, paprika, salt, pepper and maybe a little oil if it needs help binding.
- Get a frying pan on a medium high heat and if you have moulds, use them and pack the hash mix into them. If not get the potato mix into rounds shapes around an inch thick.
- Oil the pan and add the potatoes, cook on both sides until coloured well and cooked through. Should take around 5 minutes each side but just keep an eye on the temp as to not burn them.
- Once cooked place 2 onto a plate, blob a spoonful of sour cream on, top with the poached egg. A little rose harissa, parsley and radish. Service!