Hash browns with smoky spiced beans

Hash browns aren’t just for the breakfast menu. They also make an easy snack or side anytime, and these flavour-packed beans are ideal for serving alongside the hash browns.

Credit: Jiwon Kim

• makes

  12

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• 500 g potatoes
• 1 egg
• 2 tbsp plain flour
• Salt and black pepper
• Vegetable oil, for frying

For the beans

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, grated
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 1 tbsp tomato paste
• ¼ tin (100 g) crushed tomatoes
• 1 tsp Worcestershire sauce
• ½ tsp brown sugar or honey (optional)
• Salt and black pepper
• 1 can (400 g) mixed beans, drained (see Note)

Instructions

1. To make the beans, heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes, or until softened. Add the garlic and ground spices to the pan and cook for a further minute, or until fragrant. Stir through the tomato paste, crushed tomatoes, Worcestershire sauce and brown sugar (if using). Season well with salt and black pepper, then stir through the mixed beans. Simmer over low heat for 10-15 minutes, stirring occasionally, until the mixture is thickened and rich.
2. To make the hash browns, peel and coarsely grate the potatoes. Squeeze out any excess moisture from the grated potatoes. Place the potatoes in a medium bowl and combine with the egg and flour. Season well with salt and pepper, then mix well to combine.
3. Heat a large frying pan over medium heat. Pour in enough oil to coat the base of the pan. Place heaped spoonfuls of the potato mixture into the pan, then shallow-fry the hash browns in batches for 2-3 minutes per side, until golden and cooked through. Remove to a tray lined with paper towel, then sprinkle with extra salt.
4. Serve the hash browns with the beans.

Note

Any type of canned beans will work – I used mixed beans, but even classic baked beans will benefit from this glow-up.

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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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The Cook Up with Adam Liaw

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