Carrot Hash Browns with Chilli Oil

Crispy carrot hash browns served with a smoky and spicy chilli oil. Made with onion, chilli, ginger, garlic, sesame oil and miso, they're crunchy, spicy and perfect on their own or alongside pan fried eggs.  

Substitute:

  • No carrots? Use potatoes instead. 
  • No chilli? Swap for 1 tsp harissa.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 2

Ingredients:

400 g Carrots

1 Onion (100 g)

2 Eggs (lightly beaten)

2 tbsp Plain flour

4 tbsp Vegetable oil

Salt & pepper

For the chilli oil:

1 Onion

1 Chilli

1 tbsp Ginger (grated)

2 Garlic cloves (grated )

1 tbsp Miso paste

2 tbsp Sesame oil

5 tbsp Vegetable oil

Recipe:

  1. Grate the carrots and onion into a large mixing bowl. Add the eggs, plain flour, and a big pinch of both salt and pepper. Mix it all together, then set it to one side.
  2. Finely slice the onion and chilli.
  3. Heat 2 tbsp vegetable oil in a small saucepan over a medium-high heat. Add the onion and chilli to the pan and cook for 5 minutes. Then add the ginger and garlic, and cook for another 3-4 minutes, until the onions are a light golden brown.
  4. Turn off the heat and add mix in the miso paste and sesame oil. Set aside to cool. 
  5. To make the hash browns, heat 4 tbsp vegetable oil in a large frying pan over a medium-high heat. When it's hot, take a spoonful of the mixture and put in the frying pan, then gently press it down with the back of the spoon to make a patty shape. Cook for about 3 minutes on each side, until deep golden brown. Repeat until you have made 6 patties.
  6. Serve the carrot hash browns warm with the chilli oil. Enjoy!
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How to store

Store in an airtight container in the fridge for up to 3 days. The chilli oil will last in the fridge for up to 10 days. 

Leftovers

The chilli oil can be used on toast, or with roasted vegetables.  

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