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Mexican-style Hashbrown

by Vee (follow)
Vegetables (486)      Potatoes (133)      Mexican (79)      Bake (55)      Leftovers (19)      Hashbrown (1)     


This Mexican-style hashbrown is delicious and simple to make. It’s choc full of vegetables and a great way to use up any leftover mash. Perfect for lunch or dinner, this hashbrown will not disappoint.

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Makes: 8 small or 4 large servings

1 tablespoon olive oil
60g butter
200g sweet potato
400g potato
1 chorizo, chopped
1 red capsicum, deseeded and thinly sliced
1 corn cob
1 cup shredded green cabbage
2 green onions, sliced
1 tablespoon Cajun spice mix
¼ cup shredded tasty cheese
200g cherry tomatoes, halved
200g sour cream
1 lemon
1 avocado


Peel potatoes and boil until soft.

Drain and let stand for remaining water to evaporate.

Mash well; set aside.

Peel and grate sweet potato.


Place corncob in microwave for 90seconds.

Carefully remove husk and kernels using a small knife.


Blanch cabbage in boiling water for 3 minutes.

Drain well and set aside.

Preheat oven to 200°C.

Heat butter and oil in a large frying pan over
medium heat.

Sauté chorizo for 2 minutes.


Add sweet potato and capsicum.

Sauté for 3 minutes, or until capsicum begins to soften.

Add spice and corn kernels.


Sauté for 4 minutes until fragrant.

Stir in cabbage, onions and mash, and season.


Stir well until combined.

Reduce heat to low.

Using a spatula, evenly spread mixture in pan.

Cook for 10 minutes.

Transfer mixture into ovenproof dish and spread

Sprinkle with tasty cheese.


Bake for 15-20 minutes until golden.

Top with tomatoes, avocado, sour cream and lemon juice before serving.



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