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Photo of Salmon and veggie hash browns by WW

Salmon and veggie hash browns

6
Points®
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(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

Notes

SERVING SUGGESTION: Mixed salad leaves.

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