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2 teaspoons extra virgin olive oilTomato and avocado salsa
For a variation, use coriander or basil leaves in place of parsley in the salsa.These hash browns will keep in an airtight container in the fridge for up to 2 days. To reheat, put on a lined baking tray in an oven preheated to 190Ã‚Â°C (fan-forced). Cook for 6-8 minutes until warmed through.
1. Tomato and avocado salsa: Put the tomato, avocado, shallot, parsley and lemon juice in a small bowl. Season with pepper. Toss to combine. Set aside.
2. Put the potato, carrot, parsnip and flour in a large bowl. Stir to combine. Add the egg. Season with pepper. Mix to combine.
3. Heat half of the oil in a large non-stick frying pan on medium. Add 3 x 1⁄3 cups of the mixture to the pan to make 3 hash browns. Cook on each side for 3-4 minutes or until golden brown and cooked through. Transfer to a plate. Repeat with the remaining oil and hash brown mixture to make 6 in total.
4. Divide hash browns between plates. Top with the salsa to serve.Nutritional info: