Tender on the inside and crispy on the outside, buttery golden-brown hash browns are utterly irresistible. Try this recipe for a delicious twist on this classic breakfast item.
1 small onion, finely diced (Vic Market Organics, Stall 56, I Shed)
½ cup thinly sliced spring onion (Vic Market Organics, Stall 56, I Shed)
4 cups coarsely grated peeled desiree potato (Potatoes & Things, Stalls 27-28, A Shed)
1 garlic clove, crushed (Vic Market Organics, Stall 56, I Shed)
2 tbsp olive oil (The French Shop, Shop 1-2, Dairy Hall)
50 grams Spanish chorizo, casing removed and sausage finely chopped (The Polish Deli, Shop 5-6, Dairy Hall)
¼ cup fresh flat-leaf parsley (Fruit and Veg Supply, Stalls 21-25, H Shed)
2 tbsp cornflour (Vic Market Organics, Stall 56, I Shed)
¼ tsp smoked paprika (53° East Nut Shop, Shop 6, F Shed)
1 tbsp butter (Curds and Whey, Shop 12-13, Dairy Hall)
Heat 1 tbsp of the olive oil in a frypan over medium heat and cook the onion, spring onion and garlic for 3-5 minutes, stirring occasionally. Remove to a large bowl.
Squeeze any water from the potatoes and add to the bowl with the onions. Add the chorizo, parsley, cornflour and paprika. Season to taste (remember the chorizo is already salty), and mix well to combine.
Heat butter and remaining tablespoon of oil in a large heavy-based frypan over medium-high heat and add tablespoonsful of potato mixture to the pan to create hash browns of desired size, and press down gently with a spatula to flatten.
Cook hash browns for a 8-10 minutes each side or until crispy, golden-brown and cooked through.