Pure Mountain Hash Browns

10 Minutes

6 People

10 Ingredients

2 tablespoons Pure Mountain Canola oil

1 tablespoon butter, unsalted

1 teaspoon garlic, minced

1 cup Pure Mountain chickpeas (refer to precooking tips), roughly mashed

4 – 6 medium sized potatoes, washed and grated

1 tablespoon cornflour

1 egg

½ teaspoon ground cumin

1 teaspoon salt

¼ teaspoon black pepper

Red chili Flakes to serve

Directions

1. Add salt to the grated potatoes and allow to sit for 5 minutes. Squeeze water out of the potatoes and add the remaining ingredients. Combine and mix well.

2. In a large skillet, heat the butter and canola oil together over medium to high heat. Using a spoon, dollop the hash brown mixture (as you would when you make pancakes) and press down into the pan with a spatula. Cook for about 2 – 3 minutes on each side until brown and crispy.

3. Sprinkle with red chili flakes and serve hot!

Precooking tips

To prepare the chickpeas, soak overnight for at least 8 hours in salted room temperature water and rinse before use. Pressure cook for about 12 – 15 minutes or boil on the stove for about 30 – 40 minutes. Unsoaked chickpeas will take between 90 minutes to 2 hours to boil on the stove and about 30 minutes in the pressure cooker.

If you want to skip this step you can boil them in hot water for 10 to 15 minutes and then leave them in the boiling water for 1hr.