Colcannon hash browns
Recipe from Easy Vegan Bible by Katy Beskow (Quadrille, £22) Photography © Luke Albert.
If you thought hash browns couldn’t get any better, think again! This version combines all the flavours of classic colcannon mashed potatoes, but as a breakfast-friendly dish. Cook until golden and crisp on the outside, then serve as part of a vegan full English breakfast, with a glug of tomato ketchup.
1 large baking potato, scrubbed clean
2 leaves of savoy cabbage, kale or cavolo nero, finely chopped
2 spring onions (scallions), finely chopped
2 tbsp sunflower oil
generous pinch each of sea salt and black pepper
There’s no need to peel the potato before grating it, simply scrub it thoroughly before use. This will save you time and give the hash browns a rustic look!
Grate the potato onto a clean, dry tea towel or cloth, then squeeze out as much moisture as possible. When no more moisture can be squeezed out, tip the grated potato into a bowl.
Stir the cabbage and spring onions through the potato and season generously with sea salt and black pepper.
Firmly shape hash brown rounds in your hands using 2 tablespoons of the mix at a time, or press into a scone cutter for a neater finish.
Heat the sunflower oil in a frying pan, then carefully add the hash browns. Cook for 4–5 minutes, using a spatula to gently press down on each hash brown. Turn each over and cook the other side for 4–5 minutes until golden. Serve hot.
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