homemade kumara hash browns

These golden kumara hash browns are crispy on the outside and fluffy on the inside. Enjoy them with eggs for breakfast, or topped with hummus and tomatoes for an easy and wholesome lunch or dinner. You can also try out this recipe with parsnip, pumpkin or potato.

3 medium sized kumara
1 free range egg, beaten
1 medium onion, finely diced
Sea salt & pepper
Butter or coconut oil for frying

Slice the kumara in to quarters, then add to a large saucepan and cover with salted water. Bring to the boil, and simmer for 10 minutes or until just cooked through. Transfer immediately to a colander and rinse under cold water to stop the cooking process.

Coarsely grate the cooled kumara and combine with the remaining ingredients in a large mixing bowl. Add a good couple of pinches of sea salt and freshly ground pepper. Mix well.

Heat the butter or coconut oil in a heavy bottomed frying pan over medium-low heat. Add spoonfuls of the kumara mixture in to the pan and flatten in to patties, about 1 cm thick. Cook for 2-3 minutes on each side or until golden and crispy.

Serve warm.

Makes 8-10 hash browns, yum!

Thanks to Eleanor Ozich from Petite Kitchen for creating this lovely recipe for us! x