Mexican hash brown

Prep 0 h : 20 m
Cook 0 h : 35 m


  • 60g butter
    1 tbsp of olive oil
    1 chopped beef sausage
    200g sweet potato, peeled and grated
    1 capsicum, thinly sliced
    1 corn cob, kernels removed
    2 tsp Cajun spice mix
    2 cups mashed potato
    1 cup blanched green cabbage
    2 green onions, finely chopped
    4 tbsp grated cheese
    To serve
    Chopped cherry tomatoes
    Sour 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).