Hash Browns with Baby Tomatoes and Spinach
Preheat oven to 200°C. Use scissors to remove the tomatoes from the truss, leaving the tops in tact. Place the tomatoes on a baking tray. Spray lightly with the olive oil. Roast for 15-20 minutes o…
- Cook40 min
- Total40 min
- Serves1
- LevelIntermediate
Ingredients
- 250g cherry truss tomatoes
- 4 large olive oil spray
- 1/3 cup (80ml) sebago potatoes
- 150g olive oil
- baby spinach leaves
Method
- Preheat oven to 200°C. Use scissors to remove the tomatoes from the truss, leaving the tops in tact. Place the tomatoes on a baking tray. Spray lightly with the olive oil. Roast for 15-20 minutes or until soft and slightly golden.
- Meanwhile, peel and coarsely grate the potatoes. Squeeze handfuls of the grated potato to remove as much liquid as possible. Place the grated potato into a large bowl.
- Heat half the oil in a large non-stick frying pan over a medium-high heat. Place 1/4 cup of the grated potato in the pan. Use an egg flip to flatten slightly to form a 10cm round. Repeat to make three more. Cook for 2-3 minutes each side or until golden. Transfer to a plate. Cover with foil. Repeat with the remaining potato.
- Heat a frying pan or saucepan over a medium-high heat. Wash the spinach and add to the pan and cook for 1-2 minutes or until wilted. Serve hash browns topped with the spinach and tomatoes.
