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Spicy cabbage hash browns & crispy fried eggs

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

500 g potatoes, peeled and grated
¼ cabbage, finely sliced
40 g flour
2 free-range eggs, lightly beaten
2 T Asian gochujang paste
1 T fresh ginger, grated
2 spring onions, chopped
15 g coriander, chopped
sea salt and freshly ground black pepper, to taste
2 T coconut oil

For serving:

6 free-range eggs
2 T coconut oil
1 cup mayonnaise
2 T Asian chilli Szechuan oil
2 spring onions, chopped
15 g fresh coriander

Method

1. Mix the potato with the cabbage, flour, eggs, gochujang paste, ginger, spring onions and coriander. Season to taste.

2. Heat the coconut oil in a pan over low heat and add 1/6 of the mixture to the pan. Press down to flatten to about ½ cm in thickness. Cook for 3–5 minutes or until golden brown. Turn over and cook for another 2 minutes. Set aside and repeat with the remaining mixture.

3. Fry the eggs in the coconut oil until crispy. Top the pancakes with the eggs, drizzle with the mayonnaise and chilli oil and serve scattered with the spring onions and coriander.

Cost per serving: R23.58

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