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Hash Browns with Salmon and Lucy Bee Tartar Sauce
Try adding a healthy twist to old favourites and use sweet potatoes for hash browns. Cashews are a wonderful way to thicken a sauce and add a creamy texture.
- 2 medium sweet potatoes
- 35g feta, crumbled
- 2 eggs
- 1 tbsp Lucy Bee coconut oil
- 50g smoked salmon
- 20g watercress
- 1 pinch Lucy Bee Himalayan salt, to taste (add as required)
- 1 pinch ground black pepper, to taste (add as required)
- 30g cashew nuts, soaked in boiling water for 10 minutes to soften, then drained
- ½ lemon, finely grated zest and juice only
- ½ tbsp capers
- 1 tbsp Greek yogurt
- ½ tsp extra virgin olive oil
Total time required
- Preparation time:
- Cooking time:
- Peel the sweet potatoes and grate them on a coarse setting, then wrap in a kitchen towel and squeeze to remove the moisture.
- Add to a mixing bowl with the feta, eggs and some salt and pepper. Using your hands, mix everything together then split the mixture evenly in half (or in quarters if you would prefer smaller hash browns).
- Roll each into a ball and flatten into a hash brown shape.
- Heat the coconut oil in a frying pan and, when hot, add the hash browns and fry over a medium heat for about 4 minutes on each side, or until evenly cooked (I like them slightly crispy, but reduce the heat if they start to cook too quickly on the outside).
- Meanwhile, to make the tartar sauce, blitz the cashews, lemon zest, lemon juice, capers, yogurt and extra virgin olive oil together in a food processor until the sauce has the required consistency, adding a splash of water to loosen if needed.
- To serve, top the hash browns with smoked salmon and watercress and finish with the tartar sauce.
Coconut Oil: Recipes for Real Life by Lucy Bee (Quadrille £15) Photography: Dan Jones
Coconut Oil: Nature’s Perfect Ingredient by Lucy Bee (Quadrille £15) Photography: Ria Osborne