Kumara Hashbrown Stack

Name: Kumara Hashbrown Stack
Prep time: 15 min
Cook time: 35 min
Ingredients: 300 g Kumara; 100 g Onion; Salt/Pepper; 1 tbsp Flour; 1/2 tbsp Oil; 5 Eggs; 4 Portabello Mushrooms; 2 c Baby Spinach Leaves

Ingredients

300 g Kumara
100 g Onion
Salt/Pepper
1 tbsp Flour
1/2 tbsp Oil
5 Eggs
4 Portabello Mushrooms
2 c Baby Spinach Leaves

Instructions

Grate the kumara and onion, add to a tea-towel or muslin cloth. Wrap up tight and squeeze the kumara/onion to remove the excess moisture. Add the kumara and onion to a bowl with 1 egg. Season with salt and pepper and mix well to combine. Shape into 4 round hash browns about the size of the palm of your hand. If they are not holding together, add a small amount of flour and try to shape them again.
Add a drizzle of oil to a frying pan and cook the kumara hash browns for 10-15 minutes or until golden brown, turn occasionally. Remove from the frying pan once cooked
Add a drizzle of oil to a frying pan, season the whole portabello mushrooms with salt and pepper. Brown in the frying pan for 4-6 minutes
Add some water and a splash of milk to a frying pan, bring to the boil. Crack the eggs into the water/milk and simmer for 3-4 minutes, remove the poached eggs carefully
Stack the kumara hash browns, mushrooms and eggs on top of the baby spinach leaves
Serve