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Caprese-topped hash browns

Caprese-topped hash browns

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Crispy potato and zucchini hash browns, topped with fresh tomato, mozzarella and basil. The hot and cold work perfectly together to create a contrast of temperature and textures

Ingredients

Potato(es)

300 g, peeled, grated

Zucchini

200 g, grated

Tomato(es)

1 medium, sliced

Mozzarella

80 g, piece, sliced

Fresh basil

⅓ cup(s), leaves

Fresh herbs

10 g, Italian variety, frozen, finely chopped

Olive oil

3 tsp

Balsamic glaze

1 tsp

Instructions

  1. Enclose potatoes and zucchini in a clean tea towel and squeeze out any excess liquid. Transfer to a large bowl. Stir in half the Italian herbs. Season with salt and pepper. Divide mixture into 4 even portions.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Spoon the 4 portions of potato mixture into pan and flatten into rounds about 1-cm thick. Cook for 4-5 minutes, until well browned underneath. Turn hash browns over and cook for a further 3-4 minutes, until well browned. To serve, top each hash brown with tomato, mozzarella, remaining Italian herbs and basil. Spoon over balsamic glaze and season with salt and pepper.

Notes

Add it: Poached eggs and a side of toast would go nicely for a more filling brekky. Foodie fact: Caprese salad is a traditional Italian salad originating from the island of Capri, just off the Amalfi coast. It’s made up of fresh tomatoes, mozzarella and basil and seasoned with a little olive oil, salt and balsamic glaze.

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