Salmon and vegie hash browns
540 g, Coliban variety, grated
1 large, grated
250 g, grated
Canned pink salmon in water, drained
400 g, (1x400g can) bones removed, flaked
1 medium, lightly beaten
¼ cup(s), (35g)
Extra light cheddar cheese
⅓ cup(s), grated, (30g)
- Squeeze excess liquid from grated potato and zucchini. Combine potato, zucchini, pumpkin, salmon, egg, flour and cheese in a bowl.
- Heat half the oil in a large non-stick frying pan over medium heat. Spoon 1/3 cup amounts of the mixture into the pan. Cook hash browns for 2 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm.
- Repeat with the remaining oil and batter to make 12 hash browns. Serve