Crispy Sauerkraut Hash Browns

Golden and crisp around the edges, soft in the middle and packed with caramelised sauerkraut. These hash browns are finished with cool yogurt, chilli oil and plenty of fresh Wild Root Pantry Sauerkraut.

They work brilliantly for breakfast, brunch or any time you need something crispy, comforting

Makes 6 hash browns

Ingredients

For the hash browns

• 500g Cyprus potatoes

• 1 small onion

• 100g Wild Root Pantry Sauerkraut, drained

• 2 tbsp fine matzo meal (or fine breadcrumbs)

• 1 tbsp potato starch

• 1 tsp onion powder

• ½ tsp smoked paprika

• Salt and black pepper

• Olive oil, for shallow frying

To serve

• Wild Root Pantry Sauerkraut

• Plant based yogurt

• Chilli oil

• 2 spring onions, finely sliced

Method

1. Place the drained sauerkraut in a dry frying pan over a medium heat. Cook for around 2 minutes, stirring regularly, until the moisture has evaporated and the sauerkraut begins to caramelise. Set aside to cool slightly.

2. Coarsely grate the potatoes and onion. Place them in a clean tea towel and squeeze out as much liquid as possible. The drier the mixture, the crispier your hash browns will be.

3. Transfer the potato and onion to a bowl. Add the caramelised sauerkraut, matzo meal, potato starch, onion powder and smoked paprika. Season with salt and black pepper, then mix until everything holds together. Add the matzo meal and potato starch gradually, mixing between each addition. You can always add more, but you can’t take it away! The mixture should hold together easily without becoming heavy or gummy
   

4. Heat a generous layer of olive oil in a cast iron pan over a medium heat.

5. Scoop portions of the mixture into the pan and flatten them gently with a spatula. Fry for around 4–5 minutes on each side, until deeply golden and crisp. (Start by frying one small test hash brown to check that the oil is at the right temperature and the mixture holds together)

6. Drain briefly on kitchen paper before topping with plant based yogurt, fresh sauerkraut, chilli oil and sliced spring onions

Serve immediately while the edges are still perfectly crispy