Ham and Potato Hash Browns

Ingredients:

3 brushed potatoes peeled

150g KR Shredded Ham

2 spring onions chopped

2 tablespoons chopped parsley

1 tablespoon chopped sage

3 tablespoons self-raising flour

3 eggs

¼ cup grated parmesan

2 tablespoons milk

2 tablespoons olive oil

30g butter

Method:

Cut potatoes into quarters. Cook in a medium saucepan of boiling water until just tender. Drain and cool.
Place cooled potatoes in a large bowl. Lightly mash the potatoes. The mix needs to be quite lumpy.
Add ham, spring onions, parsley, sage, flour, eggs, parmesan, milk, salt and pepper. Mix to combine.
Melt half the oil and butter in a large fry pan over medium heat. Drop 1/3 cupful’s of mixture into the pan, flattening slightly. Cook in batches for 2-3 minutes each side or until golden. Flip and cook remaining sides. Remove and keep warm. Add the remaining oil and butter to cook the second batch.
Serve hash browns warm with salt and pepper.