These hash browns, inspired by those on the breakfast menu at Paper Bird in Sydney, are easy to make, but they need some time to rest in the fridge. Prepare them a day ahead, so they firm up overnight and in the morning all that's left to do is fry them and serve them with this killer chilli sauce.
- 800 gm sebago potatoes (about 4), peeled and halved
- 1⁄4 onion, grated
- 1½ tbsp plain flour
- Vegetable or sunflower oil, for shallow-frying
- 45 gm sambal oelek
- 60 ml (1⁄4 cup) soy sauce
- 60 ml (1⁄4 cup) rice vinegar
- 1½ tbsp honey
- 3 tsp sesame oil
- 3 tsp caster sugar
- 2 tsp finely chopped ginger
- 1 garlic clove, finely chopped
- 1Place potato in a large saucepan of cold salted water, bring to the boil and cook for 5 minutes. Drain, cool briefly, then coarsely grate into a large bowl. Add onion and flour, season to taste, and combine and mash lightly with your hands. Spread evenly in a 26cm x 18cm baking tray lined with baking paper, then place another piece of baking paper on top and press to flatten. Refrigerate overnight.
- 2For chilli sauce, combine ingredients in a bowl and season to taste.
- 3Heat oil to 160°C in a large, deep frying pan and preheat oven to 100°C. Remove top piece of baking paper from potato, cut potato into 12 rounds with a 6cm cutter and shallow-fry in batches, turning occasionally, until golden and crisp (4-5 minutes). Drain on paper towels, then transfer to a baking tray and keep warm in oven while frying the remaining hash browns. Scatter with salt and serve with chilli sauce.
Drink Suggestion: Sparkling shiraz. Drink suggestion by Max Allen