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Potato, feta & chorizo hash browns with mint Raita

Method

  • Peel and coarsely grate the potatoes. Then drain in a colander, pressing down with kitchen paper towels to remove any excess water, and place in a bowl.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until tender, stirring now and again  Then add to the potatoes with an egg, seasonings, the paprika, feta, parsley and sausage meat. Mix until well combined, adding another egg if too dry.
  • Combine the yoghurt with the lemon juice, mint and a pinch of salt in another bowl and set aside.
  • Then heat a fresh layer of oil in a large non-stick pan and fry large spoonfuls of the potato mixture until the patties are well coloured on both sides. Drain on kitchen paper towels.
  • Serve the patties with the Raita sprinkled on top.

Ingredients

  • 2 large Dutch Cream potatoes
  • olive oil
  • 1 medium onion, finely chopped
  • 1 plump garlic clove, crushed
  • 1-2 large eggs
  • sea salt & freshly ground pepper
  • 1 heaped tspn smoked paprika
  • 150 gm feta cheese, crumbled
  • 2 tbsp chopped fresh parsley
  • 1 large chorizo, skinned & finely diced
  • ½ cup plain yoghurt
  • juice of ½ lemon
  • 2 tbsp fresh mint leaves, sliced

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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