Mexican hash brown
60g butter1 tbsp of olive oil1 chopped beef sausage200g sweet potato, peeled and grated1 capsicum, thinly sliced1 corn cob, kernels removed2 tsp Cajun spice mix2 cups mashed potato1 cup blanched green cabbage2 green onions, finely chopped4 tbsp grated cheeseTo serveChopped cherry tomatoesSour cream
Preheat the to 200°C. In a large deep, heavy based pan, heat butter and oil together on a medium heat. Sauté beef sausage, sweet potato and bellpepper for 3-4 mins.
Add corn and spice and sauté for another 3-4 mins or until fragrant. Stir in mash, cabbage and onions. Season and mix well.
Reduce the heat. Spread the mixture in a pan and press down with a spatula. Weigh down with a second pan and cook.
Remove pan, sprinkle with cheese. Bake, uncovered for 10-15 mins until golden. Rest in pan for 15 mins. Top with tomato, sour cream, coriander and onion and serve.
Tip: This is a great dinner for using up leftover mash. If making from scratch, you will need 2 large potatoes (400g).