Spicy Sweet Potato & Potato Hash Brown with Avocado Salsa

Serves: 6-7 people 

Prep time: 20-30 mins

Cook time: 20 mins

A bold twist on your classic potato dish, this hearty hash combines crispy potatoes and sweet potatoes with smoky spices and a zesty avocado salsa. It’s a perfect breakfast, brunch, or side dish that brings big flavour and a vibrant pop of colour.

Ingredients:

For the Hash:

• 3 medium potatoes, grated

• 2 medium sweet potatoes, grated

• 1 small red onion, diced

• 1 red bell pepper, diced

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1/4 tsp chili powder

• 1 tsp garlic powder

• Salt & pepper

• 1 small egg

• 1-2 tbsp corn flour (add a little but more at a time if still too wet.)

For the Avocado Salsa:

• 1 ripe avocado, diced

• 1 small tomato, diced

• ¼  small red onion, finely chopped

• 1 tbsp lime/lemon juice

• 1 tbsp fresh cilantro/mint, chopped

• Salt & pepper to taste

Instructions:

1. Preheat the oven/airfryer to 200°C and line a baking sheet with baking paper.

2. Add the grated potato and sweet potato into a dish cloth or cheese cloth and squeeze out as much water as possible. Add to a microwave safe bowl with the red onion and red pepper.

3. Microwave on high for 4 minutes.

4. Mix in the remaining ingredients. Spoon onto baking sheet and flatten out to about 1 cm.

5. Spray/Brush with a little bit of oil. (Adds crunch)

6. Bake for 10 minutes and then flip and bake for a further 10 minutes.

7. In a small bowl, combine the avocado, tomato, red onion, lime juice, cilantro, salt, and pepper to make the salsa.

8. Once the hash browns are ready. Place on a plate and add a generous scoop of avocado salsa on top.

   Enjoy!