This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Grate potatoes, including the skin, onto a clean tea towel, then twist the towel to squeeze out excess juice.
2.Whisk egg with celery salt and rosemary; stir in potato and polenta.
3.Heat 1 tablespoon of the olive oil in a frying pan and fry spoonfuls of mixture until crispy and golden, about 2-3 minutes each side. Keep warm.
4.Meanwhile, grill sausages and onions until golden and cooked through.
5.Heat remaining olive oil and garlic and sauté mushrooms for 2-3 minutes. Stir in cream and mustard and season well. Cook until reduced slightly.
6.Arrange 2 potato hash browns on each plate and top with a small handful of spinach leaves. Spoon over the creamy mushrooms, and serve the sausages and onions on the side.
Note
- To keep hash browns crispy, discard excess juice from the bowl of mixture as each batch cooks. You can replace sausages with grilled tomatoes. PER SERVE Energy 872kcal, 3650kj • Protein 29.5g • Total Fat 68g • Saturated Fat 35g • Carbohydrate 29.7g • Fibre 10.2g • Sodium 1606mg
