HASH BROWN DELUXE SANDWICH
SERVES 2 PORTIONS
FOR THE HASH BROWNS
1 lb. 2oz. (500 g) potatoes
1/2 tsp. sea salt
freshly ground black pepper
pinch of freshly grated nutmeg
1–2 tsp. canola oil
FOR THE DRESSING
2 tbsp. Vegan Mayonnaise
2 tbsp. cucumber relish (from a jar)
1/2 tsp. sea salt
1/2 tsp. sweet smoked paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cider vinegar
FOR THE SANDWICH
2 whole-wheat rolls, or 4 slices of whole-wheat bread
handful of salad leaves
1 tomato, sliced
1 1/2 tbsp. sweet and spicy pickles
2 tsp. store-bought crispy fried onions
NUTRITIONAL VALUES
Calories: 846kcal
Fat: 33.1g (11g S.Fat)
Carbs: 128.6g
Protein: 21g
Sugar: 14.1g
Sodium: 1496mg
METHOD
To make the hash browns, peel and coarsely grate the potatoes, then place them in a clean paper towel and squeeze out any excess liquid. In a mixing bowl, combine the salt, pepper, and nutmeg. In a pan, heat 1/2–1 teaspoon oil, add half of the potato mixture, press it down into a thin layer with a spatula, and fry for 3–4 minutes over medium heat. When the edge of the hash brown is crispy, carefully flip it over and fry the other side until golden brown. Remove from the oven and place on a plate lined with paper towels to drain. Repeat with the remaining oil (1/2–1 teaspoon) and grated potato.
To make the dressing, combine the mayonnaise, cucumber relish, sea salt, paprika, garlic and onion powders, vinegar, and a little more pepper in a small bowl, adjusting the quantities to taste.
Toast the rolls or slices of bread, whichever you prefer. Spread the dressing on the bottom halves of the rolls or 2 slices of toast and top with the lettuce, tomato, pickled cucumbers, fried onions, and hash browns. Cover with the roll tops or the remaining toast slices.
To make the dressing, combine the mayonnaise, cucumber relish, sea salt, paprika, garlic and onion powders, vinegar, and a little more pepper in a small bowl, adjusting the quantities to taste.
Toast the rolls or slices of bread, whichever you prefer. Spread the dressing on the bottom halves of the rolls or 2 slices of toast and top with the lettuce, tomato, pickled cucumbers, fried onions, and hash browns. Cover with the roll tops or the remaining toast slices.