Recipes

Herbed hash brown with whipped avocado and nasturtium

Mar 28, 2025, updated Mar 28, 2025

Kane Pollard’s herbed hash brown with whipped avocado and nasturtium are little bites of luxury – almost too pretty to eat.

makes 12 pieces

for whipped avocado
125g avocado flesh
15ml lemon juice
15ml olive oil
15g xatham gum (optional)
season to taste

Place all ingredients in a blender, blend until smooth and velvety. Portion into a piping bag.

for hash brown
1kg potatoes
50ml olive oil
5g flake salt
10 sprigs parsley, chopped
10 sprigs chives, chopped
10 leaves nasturtium, chopped
4 tsp salt

to plate
Nasturtium leaves and flowers

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Preheat oven to 140C and line a lamington tray with baking paper. Grate potatoes into the centre of a tea towel or muslin cloth, squeeze out the excess liquid.
In a mixing bowl, place grated potato along with all other ingredients, and mix thoroughly.
Press firmly into the lined lamington tray, and bake for around 30 minutes until cooked (test with a skewer the same was as you would a potato). Allow to set in the fridge before turning out, portioning into 12 rectangles and pan fry on medium heat with olive oil on all sides until crisp.
To serve, season with flake salt, pipe avocado puree on, and top with nasturtium leaves and flowers.This article first appeared in the September 2024 issue of SALIFE magazine.

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