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Hash browns and pepper steak


Hash browns and pepper steak

Ingredients 10
Servings 4
Time 30 minutes

Ingredients

  • 6
    medium potatoes, peeled
  • 30
    ml
    cake wheat flour
  • 1
    egg, lightly beaten
  • 5
    ml
    salt
  • 5
    ml
    cayenne pepper
  • 125
    ml
    sunflower oil, for shallow frying
  • 1
    red onion, sliced into half rings
  • 150
    g
    2 X T-bone steak
  • salt to taste
  • 10
    ml
    freshly ground black pepper
 

Method

 

Preheat the oven to 140°C.

Line a baking tray with foil.

Coarsely grate the potatoes into a colander.

Use your hands to squeeze out as much excess liquid as possible.

Transfer potatoes to a bowl.

Add flour, egg, salt and cayenne pepper to the potatoes and stir until well combined.

Divide the mixture into 12 equal portions.

Heat oil in a large frying pan.

Form potato mixture into patties and flatten slightly to form 8cm discs.

Shallow-fry 4 patties at a time for 3 minutes or until golden underneath.

Turn and shallow-fry for a further 2 minutes or until crisp.

Transfer hash browns onto the prepared baking sheet.

Repeat with the remaining potato mixture, reheating and topping up oil between batches if necessary.

Place hash browns in the oven for a further 15 minutes.

Fry onion slices in the remaining oil until caramelised.

Sprinkle T-bone steaks generously with black pepper and salt.

Fry in hot oil to desired doneness.

Serve hash browns with T-bone steak and chakalaka.

To check if oil is ready, a cube of bread thrown into the oil will turn golden brown in 15 seconds.

 

 

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