Vegetable Hash Browns

About Vegetable Hash Browns

Ingredients

• Sweet potatoes, boiled and peeled 250 gms
• Green peas, boiled 100 gms
• Sweet corn, boiled 100 gms
• Medium green zucchini ½ + a few ribbons to garnish
• Freshly ground black peppercorns to taste
• Salt to taste
• Whole wheat flour ½ cup
• Skimmed milk ½ cup
• Green chilli, chopped 1
• Fresh coriander leaves, chopped ¼ cup
• Oil to cook

How to Make Vegetable Hash Browns (Stepwise Photos)

Method

1. Roughly slice the sweet potatoes and put into a mixing bowl. Mash them with a masher.
2. Add green peas and sweet corn. Grate the zucchini into the bowl, ground black peppercorns and salt and mix well.
3. Add wheat flour, milk and green chilli and mix well.
4. Heat a little oil in non-stick pan.
5. Add coriander leaves and mix well. Grease your hands and take small portions of the mixture into flat hash browns. Place the hash browns, a few at a time, in the hot pan and cook. When the underside is golden, flip the hash browns and cook the other side similarly.
6. Decorate the serving platter with a few zucchini ribbons. Keep the hash browns on it and serve hot with a bowl of tomato ketchup.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps