Kumara Hashbrown Stack

Kumara Hashbrown Stack
2.92 from 12 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings (editable): 2
Author: Katie @ The Daily Menu


  • 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


  • 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