- serves 2 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 250 g leftover or thawed frozen hash browns
- ¼ cup sour cream
- Japanese mayonnaise, chilli crisp oil, furikake, to serve
Instructions
- Place the hash browns in a preheated waffle maker and push down to fill the mould. Cook for 7-10 minutes until golden and crisp. Repeat until you have used all the hash browns.
- Serve with sour cream, mayonnaise and chilli crisp oil and sprinkle with furikake.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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