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:
- 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.
- Finely slice the onion and chilli.
- 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.
- Turn off the heat and add mix in the miso paste and sesame oil. Set aside to cool.
- 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.
- Serve the carrot hash browns warm with the chilli oil. Enjoy!
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.
