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Hash brown cakes with sour cream & salmon caviar


  • Cook the potatoes in plenty of boiling water until almost ready. Drain well, allow to cool and then peel and grate into a large bowl. Add the sweet chilli sauce with the eggs, seasonings, ¼ bunch chopped chives and the spring onions. Mix well using a wooden spoon (adding a little flour or another egg if needed).
  • Form the mixture into cakes using a pastry cutter and then panfry in a layer of hot oil. If you like, drain on kitchen paper towels.
  • To serve, place the cakes on individual plates and top with a circle of sour cream, a dollop of caviar and a sprinkling of chives.


  • 4 large potatoes
  • kernels from 2 corn cobs
  • 1 tspn sweet chilli sauce
  • 2 eggs
  • sea salt & freshly ground pepper
  • 1 bunch chives
  • 4 spring (green) onions, finely chopped
  • olive oil
  • sour cream
  • salmon caviar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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