Hash Browns with Pickled Cucumbers and Dibble Sour Cream

Prep Time 1 hour 30 minutes

Cook Time 35 minutes

Serves 2

Difficulty Medium

Ingredients 

Method

Pickled Cucumber and Shallot

1. In a small pot, bring the water, vinegar, salt, sugar and pepper to boil.

2. Carefully pour this into a large mason jar and add the garlic, cucumber and shallots.

3. Let it cool to room temperature and then chill in the refrigerator for at least 1 hour (for best results, store overnight). This will last 2-3 weeks.

Oven-roasted Eggplant

1. Preheat the oven to 180°C.

2. Cut the eggplant in half, lengthwise and cut a cross-hatch on the flat inner surface.

3. Thoroughly coat the cross-hatched surface with the olive oil, salt and pepper.

4. Bake in the oven on a baking tray lined with baking paper for 20 minutes or until the eggplant is soft.

5. Remove the insides of the eggplant from the skin with a fork and set aside.

Hash Browns

1. Using a mandolin, thinly slice the potatoes about 1mm thick then cut the slices, lengthways, about 1mm thick so you have match stick-like potatoes.

2. In a small mixing bowl, thoroughly mix the potatoes, butter, salt and pepper.

3. Heat the oil in a small pan on medium heat and add the potatoes.

4. Using a spatula, shape the potatoes, particularly around the edges, so it resembles a thick pancake.

5. Cover the bottom of a similar-sized pan or pot with foil and place on top of the potatoes so it can cook evenly. Cook for about 6-7 minutes or until the bottom is golden brown.

6. Carefully flip the hash brown and cook for another 4-5 minutes or until golden brown.

7. Remove from the pan and cut into quarters.

Plating

1. Place the hash browns on a large plate.

2. Top the middle with 2 Tbsp of the pickled cucumber and shallot.

3. Top the pickled cucumber and shallot with the oven-roasted eggplant.

4. Add the dollop of Dibble Sour Cream to the top of the eggplant.

5. Finally top the hash brown with the chives.

6. Enjoy!