Photo of Salmon and vegie hash browns by WW

Salmon and vegie hash browns

9
6
3
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
Salmon and cheese are a mouth-watering flavour combo in these light and crispy hash browns.

Ingredients

Potato

540 g, Coliban variety, grated

Zucchini

1 large, grated

Pumpkin, butternut, raw

250 g, grated

Salmon, pink, canned in springwater, drained

400 g, (1x400g can) bones removed, flaked

Egg(s)

1 medium, lightly beaten

Plain flour

¼ cup(s), (35g)

Reduced-fat 15% cheddar cheese

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

Notes

SERVING SUGGESTION: Mixed salad leaves.