The Koala’s favourite brunch spot in Auckland is a local cafe in Sandringham called Okra. Even though they have changed hands (staff bought out the owners), much of their menu is the same and their big breakfast which includes a cumin spiced hash brown has been consistently good for a decade.
Okra’s hash brown is a mashed and fried variety but I have grated these as it is quicker than mashing. Hash browns are a great gluten-free toast alternative for breakfast and since I’m watching my gluten intake, we had these babies instead of toast. This is my interpretation of Okra’s cumin hash browns.
This recipe makes 2 good sized hash browns but can easily be double or tripled if you have more hungry mouths.
Cumin Hash Browns
- 1 egg
- 1/2 teaspoon cumin
- 1/4 cup grated Parmesan (Parmigiano-Reggiano)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 medium potato
- 2 tablespoons oil for frying
- In a bowl, beat egg and add the cumin, parmesan and seasonings.
- Peel and grate 1 medium potato onto a chopping board or colander. Squeeze grated potato and discard the excess liquid.
- Add to bowl and mix well to combine. Divide the mixture in half and press into patties.
- Heat oil in a cast iron skillet, once hot, carefully add patties to skillet. Press down so that the patties are even but still hold their shape. Cook for 5 minute per side, turning once until golden and cooked through.
- Serve hot with eggs, tomato, bacon etc.