Rosemary hash brown and avocado
Take your Sunday brunch to the next level with these golden hash browns, served with avocado.
serves 6
1 large reed avocado, cut in half and de-stoned
1 tbsp olive oil per half
1 tbsp lemon juice per half
salt and pepper
For the hash brown
2kg royal blue potatoes
200ml olive oil
2 cloves crushed garlic
10 stems of rosemary, leaves picked and chopped
1 tbsp salt
extra olive oil for cooking
Preheat oven to 140 degrees.
Place a clean tea towel into a mixing bowl and create a well to nestle the grater into. Grate the potatoes (peel and all), creating a pile in the center of the bowl. Bring the edges of the tea towel together and squeeze out the excess liquid from the potatoes.
In a separate bowl, mix the grated potato with the rest of the ingredients making sure they’re evenly incorporated.
Line a lamington tray with baking paper, add the potato mix and use a spatula to flatten out leaving no air pockets. Place another piece of baking paper on top, and cover the whole tray with foil.
Bake in the oven for 20 minutes with the foil on, and 20 minutes with the foil and top layer of baking paper off. Skewer test the center to make sure the potatoes are cooked and tender. Set in the fridge overnight.
The next day, use a ring cutter to cut out circles, or a knife to cut out square to form your hash browns.
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Shallow fry with olive oil in a heavy based pan on medium heat until golden and crispy. Finish with flaked salt.
For the avocado, use the back of a fork to mash the avocados whilst still inside the skin.
Finish with all other ingredients on top and serve with hash browns.
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