METHODTo prepare the salsa, combine all the ingredients into a small bowl. Stir well to ensure it’s well combined then set aside at room temperature.
For the hash browns, peel and grate the potatoes into a large bowl.
Using a clean tea towel, add the potato into the middle and wrap tightly and squeeze over an empty bowl.
Keep twisting and squeezing until excess moisture is removed. Place the potato into a clean, dry bowl and lightly season with salt and pepper.
Heat 1tbsp oil in a non-stick frying pan on medium- high heat. Once hot add half the grated potato and shape roughly into a large circle.
Using a spatula, press on the potato to compact it. Cook for 8 minutes until the bottom is golden brown and crisp.
Flip the hash brown and cook for a further 8 minutes on the other side. Place on a cooling rack and keep warm until serving.
Repeat with the other half of the grated potato.
Prepare the toppings by frying the eggs and chopping the coriander.
To serve, add the hash browns to plates and top with avocado, fried eggs, tomato salad and fresh coriander. Demolish immediately!
Serves: 2
Preparation: 30 mins
Cooking: 30 mins
550g Albert Bartlett Original Rooster Potatoes
2 eggs
1 avocado, thinly sliced
Fresh coriander, to serve
Vegetable oil
Sea salt and pepper, to taste
For the salsa:
200g tomatoes, de-seeded and diced
Half red onion, finely chopped
Handful fresh coriander, roughly chopped
1tbsp fresh lime juice
Sea salt and pepper, to taste