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 Place all ingredients in a blender, blend until smooth and velvety. Portion into a piping bag. for hash brown to plate |
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. |