Caprese-topped hash browns
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Crispy potato and zucchini hash browns, topped with fresh tomato, mozzarella and basil. The hot and cold work perfectly together to create a contrast of temperature and textures
Ingredients
Potato(es)
300 g, peeled, grated
Zucchini
200 g, grated
Tomato(es)
1 medium, sliced
Mozzarella
80 g, piece, sliced
Fresh basil
⅓ cup(s), leaves
Fresh herbs
10 g, Italian variety, frozen, finely chopped
Olive oil
3 tsp
Balsamic glaze
1 tsp
Instructions
1
Enclose potatoes and zucchini in a clean tea towel and squeeze out any excess liquid. Transfer to a large bowl. Stir in half the Italian herbs. Season with salt and pepper. Divide mixture into 4 even portions.
2
Heat oil in a large non-stick frying pan over medium-high heat. Spoon the 4 portions of potato mixture into pan and flatten into rounds about 1-cm thick. Cook for 4-5 minutes, until well browned underneath. Turn hash browns over and cook for a further 3-4 minutes, until well browned. To serve, top each hash brown with tomato, mozzarella, remaining Italian herbs and basil. Spoon over balsamic glaze and season with salt and pepper.
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