Courgette and Sweetcorn Hash Browns
1. Coarsely grate the courgette, potato and onion. Squeeze with your hands to press out moisture.
2. Then place the grated potato, courgette and onion in the centre of a clean kitchen towel and squeeze out the excess liquid over the sink.
3. Grab a large bowl and place in the grated and squeezed courgette, potato, onion and the add in the garlic powder, sweetcorn, eggs and salt and pepper then combine.
4. On a lined baking tray and place balls of the mixture and then gently flatten with the back of a fork- the mixture should make about 8 hash browns.
5. Bake at 200°C for 15 minutes. Flip them over and then cook for a further 20 minutes until they are crispy.
6. Serve the hash browns warm with roasted cherry tomatoes, wilted spinach avocado and an egg. Enjoy!
Ingredients
• 2 medium potatoes (maris piper or jersey royal), grated
• 1 small onion, grated
• 1 courgette, grated
• ½ tsp garlic granules
• 2 eggs, whisked
• Sea salt and pepper to taste
• Sweetcorn
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