Prep Time:  20 minutes        |        Cook Time:  20 minutes        |        Serves:  4 - 6

Ingredients

• 500g sweet potato, peeled
• 1 whole red onion, peeled
• 1 tsp Stonemill paprika
• 2 Lodge Farms free range eggs
• 100g White Mill plain flour
• 1 tsp White Mill baking powder
• ½ red onion, finely chopped
• 2 truss tomatoes, deseeded and diced
• Handful coriander leaves, chopped, plus extra to serve
• 1 tsp finely chopped red chilli
• 1 lime, juiced
• Remano olive oil, for pan frying
• 1 hass avocado, sliced
• Salt, to season
• Lime wedges, to serve

Method

1. Make the salsa first by placing the tomato, chopped onion, coriander and chilli into a bowl. Add lime juice and stir to combine. Season with salt and set aside.
2. For the hash browns, coarsely grate the sweet potato and onion and place into a mixing bowl. Add the paprika, eggs, flour and baking powder and season very well. Stir until batter is combined.
3. Place oil into a large frying pan over a medium heat. Add large spoonfuls of the batter and gently press down to make them approximately 1cm thick. Cook for 3-4 minutes each side or until crispy and golden. Drain on paper towel to remove excess oil.
4. Serve with tomato salsa, avocado slices and lime wedges. Garnish with coriander leaves.

Tip:  The quickest way to grate the sweet potato and onion is to use the grater attachment of a food processor. The hash browns can be any diameter, but the smaller they are the easier they are to handle and flip over.

Optional:  To make a more substantial brunch dish, serve with a soft-set fried or poached egg.