Local Root Vegetable Hash Browns with Fried Eggs

Cook time 1 hour
Servings 4


800g local root vegetables (like igname and sweet potato), peeled and coarsely grated
¼ cup of plain flour
1 tsp baking powder
¼ bunch spring onions, finely chopped
Vegetable oil for frying
Pinch nutmeg
Salt and pepper
4 eggs, fried to serve
Country ham, to serve
Crusty baguette, to serve

Local Root Vegetable Hash Browns with Fried Eggs


Place the root vegetables into a bowl and add the flour, baking powder, spring onions, nutmeg and salt and pepper. Mix together.

Heat oil in a medium–large pan and add large spoonful dollops of the sweet potato mix. Press down slightly with the back of a spoon to flatten into patties and cook for one minute before flipping.

Remove once they are golden brown, drain on paper towel and serve with fried eggs, ham and baguette.