Root vegetable hash browns with boiled eggs

Ingredients

• 800 g root vegetables (see note), peeled and coarsely grated
• ¼ cup plain flour
• 1 tsp baking powder
• ¼ bunch spring onions, finely chopped
• Pinch nutmeg
• 4 eggs, boiled or fried, to serve
• Country ham, to serve
• Crusty baguette, to serve
• Vegetable oil for frying

Instructions

1. Place the root vegetables into a bowl and add the flour, baking powder, spring onions and nutmeg. Season with salt and pepper and mix to combine.

2, Heat a few tablespoons of oil in a medium–large pan and add large spoonful dollops of the mix. Press down lightly with the back of a spoon to flatten and cook for 1-2 minute before flipping (see note). Continue cooking then remove once they are golden brown. Drain on paper towelling. Repeat with remaining mixture. Serve with eggs, ham and baguette.

Note

• When I made these in New Caledonia, I used igname, which is a popular local root vegetable. Use sweet potato or whatever root vegetable you have on hand. A mixture of vegetables also works well.

• You can cook these as flat patties or leave as round fritters.

• You could add chilli, smoked paprika or cayenne pepper to the batter, too.