recipes_Australia_Issue_130_May_2017

MAY 2017 recipes+ 11

family entertaining

8 large all-rounder potatoes

(such as desiree), coarsely grated

40g butter, melted

¼ cup chopped watercress

2 tablespoons finely chopped chives,

plus extra, to serve

⅓ cup vegetable or olive oil

16 slices leg ham

2 tablespoons maple-flavoured syrup

2 x 200g packets brie cheese,

cut into 16 slices

8 poached eggs, (optional), to serve

Micro watercress (optional), to serve

1 Using hands, squeeze excess liquid from

potato. Place potato in a bowl. Add the

butter, watercress and chives; mix well.

2 Preheat oven to 180ºC/160ºC fan-forced.

Line 2 oven trays with baking paper.

Heat 1 tablespoon of the oil in a large

frying pan over moderate heat. To cook

4 hash browns at a time, spoon 4 separate

⅓-cup measures of the potato mixture

around edge of pan; flatten slightly. Cook

for 3 minutes each side or until golden

brown and cooked. Drain on paper towel.

Repeat to make 16 hash browns in total.

Arrange hash browns, in stacks of two,

on one of the prepared trays.

3 Place ham slices on remaining prepared

tray; drizzle with maple-flavoured syrup.

Bake ham for 10 minutes or until starting

to caramelise.

4 Top potato stacks with 2 slices of

caramelised ham and 2 slices of cheese.

Bake for 3 minutes or until cheese is

heated. Serve topped with poached

eggs (if using), extra chives and micro

watercress (if using).

Hash Brown Stacks with Ham & Brie

SERVES 8 PREP 15 minutes COOK 40 minutes COST $2.90 a serve

+ BUDGET TIPS Use green onion instead of chives. + Look out for brie on special. + DIY IDEA Not confident in poaching eggs?

Make scrambled eggs instead.

+ SAVE TIME Use store-bought

frozen hash browns instead of making

your own for the Hash Brown Stacks.

+ NO OVEN-PROOF FRYING

PAN? Cover handle of pan in foil

before placing in oven when making

Farmhouse Omelette (p12).

+ MAKE AHEAD You can make the

Coconut & Peach French Toast (p13),

to end of step 2, up to a day ahead.

+ LEFTOVERS Wrap leftover herbs

in damp paper towel. Store in the

fridge, checking paper occasionally,

for up to 2 days.

TIPS & TRICKS

PHOTOGRAPHY

ROB SHAW