Salmon and veggie hash browns
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Salmon and cheese are a mouth-watering flavour combo in these light and crispy hash browns.
Ingredients
Potato(es)
540 g, Coliban variety, grated
Zucchini
1 large, grated
Butternut pumpkin
250 g, grated
Canned pink salmon in water, drained
400 g, (1x400g can) bones removed, flaked
Egg(s)
1 medium, lightly beaten
Plain flour
¼ cup(s), (35g)
Extra light cheddar cheese
⅓ cup(s), grated, (30g)
Olive oil
1 tbs
Instructions
1
Squeeze excess liquid from grated potato and zucchini. Combine potato, zucchini, pumpkin, salmon, egg, flour and cheese in a bowl.
2
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.
3
Repeat with the remaining oil and batter to make 12 hash browns. Serve
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